Homemade for the Holidays

Mrs. Ely’s Brown Sugar Ice Box Cookies These simple slice-and-bake cookies are delicate, bite sized and flavored with brown sugar and coconut. Theywere sharedwith us by Edward S., who added, “Mrs. Ely was my great grandma. I don’t remember her, but she passed down the favorite recipe she made for all the kids in the neighborhood. Thenmy grandma used to make them for all her grand kids and neighborhood kids she babysat in the ‘70s and ‘80s. The kids would line up outside the back door!”

INGREDIENTS 1 ⁄ 2 cup unsalted Butter 2 cups Brown Sugar 2 Eggs, beaten 2 Tbsp Milk 1 tsp Vanilla Extract

3 cups Bob’s Red Mill ® Organic

1 tsp Cream of Tartar 1 ⁄ 2 tsp Kosher Salt 1 1 ⁄ 4 cups Bob’s Red Mill ® Shredded Coconut , divided

UnbleachedWhite All-Purpose Flour

1 tsp Baking Soda

INSTRUCTIONS • In a stand mixer with the paddle attachment, cream together the butter, brown sugar, eggs, milk and vanilla extract until smooth. • Sift in flour, baking soda, cream of tartar and kosher salt. Mix until just combined. Add 1 cup shredded coconut and mix until a soft dough forms. • Turn dough out onto a large sheet of parchment or waxed paper, lightly floured to prevent sticking. Divide dough into three even portions, shaping each into a solid 10-inch log. Wrap in parchment or waxed paper and chill at least 2 hours, or up to 2 days. Repeat with two remaining portions of dough. • To bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. Slice the cookies 1 ⁄ 4 -inch thick. Space on the prepared baking sheet, about 2 inches apart. Sprinkle cookie tops with remaining 1 ⁄ 4 cup shredded coconut. Bake until the centers are set and the edges are just beginning to color, 8–9 minutes. Let cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely before decorating, or enjoy as is. Repeat with remaining cookie dough. Makes 55–60 bite-sized cookies.

BOB’S RED MILL E-BOOK | HOMEMADE FOR THE HOLIDAYS WITH BOB’S