Page 75 - Classic Cookies with Modern Twists

baking powder, and salt. Set aside. In a small bowl, combine the
buttermilk and baking soda, and set aside.

2. In the bowl of a st and mixer tted with the paddle
att achment, or using a handheld electric mixer, beat the coconut
oil and sugar on medium speed until smooth and creamy, 1½ to

2 minutes. Add the egg, buttermilk mixture, and vanilla and mix
until thoroughly incorporated, about 15 seconds. Scrape the
bowl with a r ubber spatula.

3. With the mixer on low speed, gradually add the dr y

ingredients, mixing just until incorporated. Scrape the bowl
again, add ½ cup of the coconut and the lime zest, and mix to
distribute, about 20 seconds.

4. P ut the remaining ½ cup coconut in a wide, shallow bowl.
Using a small scoop or rounded t ablespoon, form the dough into
1-inch balls. Roll each ball between your palms into a squatty
oblong shape, like a Tootsie Roll, about 1½ inches long. Then
roll each piece in the coconut and place them on the baking

sheets, 2 inches apart. Use your ngertips to gently atten each
roll into a cookie that’s ¼ inch thick, 1 inch wide, and 1½ to 2
inches long. To create the cookies’ namesake ridges, press the

tines of a fork lengthwise to form deep indent ations.

5. Bake the cookies for 9 to 10 minutes, rot ating the sheets
half way through, or until golden brow n and slightly darker
around the edges. Allow them to cool for 3 to 5 minutes on the
baking sheets before transferring the cookies to a wire rack to

cool completely.

NOTE: An acid (e.g., lemon juice, vine gar, or the buttermi lk in thi s recipe)

activates the baking soda, giving it the power to leaven and keep the
dough tend er. Comb ini ng the two ingredients before adding them to the
othe rs is a thr owback to the days when baking soda was very lump y. It’s