Coconut Oatmeal Cookies

I think of my dear sweet mother every time I make these pecan sandie's, they were her favorite kind of cookie; I think Keebler made them if I remember correctly.



This cookie is buttery, sweet, tender and they melt in your mouth (and there are NO EGGS). The cookie dough is formed into logs, then chilled, then sliced and baked at your convenience.

This recipe makes a lot of cookies, so you can also bake part of them and save the rest of the chilled dough for later in the week!! It is also a great holiday recipe because they travel well and they are always a hit at cookie exchanges.

• 2 cups butter (no substitutions) room temperature
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract (see note)
• 4 cups all purpose flour
• 1 cup chopped pecans

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Coconut Oatmeal Cookies

• In the bowl of an electric mixer, beat the room temperature butter, sugar, salt and extracts until the mixture is light and fluffy (takes a few minutes and looks sort of like whipped cream when you are done).

• Add the flour, one cup at a time, until well mixed. The dough will seem VERY thick, so a stand mixer works best but it isn't absolutely necessary. You will know you have mixed it enough when the cookie dough starts to come away from the sides of the mixing bowl. Mix in nuts.

• Divide the dough into 4 logs about 2" in diameter. Roll the logs in plastic wrap and chill in the fridge for about an hour (or up to several days).

When it's time to bake, slice the cookie dough logs into 1/4" slices and roll (tops and bottoms) in granulated sugar. Place on ungreased cookie sheet and bake at 350 degrees for 18-20 minutes (my oven took exactly 18 minutes) or until the edges are JUST STARTING to turn golden.




NOTE: You will not taste the coconut extract in the final cookie, but it lends a wonderful "background" flavor that is reminiscent of those great Royal Dansk Danish butter cookies that come in round tins at Christmas time.