Ok, so I bet some of you are giving me the side-eye here. Cookies? On a mindful living blog? In my opinion, (and Michael Pollan agrees – see rule #39) eating baked goods is a “healthy” indulgence if they are made by you (or any actual person) in a mindful way. And in case you’re wondering, this does not mean that you have to eat cookie-flavored bricks made entirely of flaxseed, steel-cut oats, and applesauce — although that actually doesn’t sound that bad to me!
For me, cookies are the ultimate comfort food — when I was growing up, many of the recipes I’m going to share are only made during the December holidays, so they impart strong memories of family, tradition, and childhood for me.
What kind of cookies will we be making this month? You’ll find simple recipes, challenging recipes, brand new recipes, and my great-grandmother’s recipes. I can guarantee, though, that they are all delicious!
Today’s recipe, for Lemon-Coconut Squares, is from Betty Crocker’s Cookie Book, 1981 edition. I received the cookbook from my grandmother when she moved to assisted living, and I’ve been having such fun going through and reading her comments ( “v.v.good!” “add more salt!” etc.).Lemon Cocount Squares
(adapted from Betty Crocker’s Cookie Book)
1 cup flour (can use whole wheat)
1/2 cup butter
1/4 cup powdered sugar
1 cup white sugar
1/2 cup flaked organic coconut (organic doesn’t have the preservatives and is much flakier and tastier)
2 tsp lemon extract
1 tbsp lemon juice
1/2 tsp baking powder
1/4 tsp salt
Preheat the oven to 350. In a medium bowl, mix together the flour, butter, and powdered sugar. This will be your “crust.” Press into an 8×8 ungreased baking pan, and bake 20 minutes.
In a mixer, beat the remaining ingredients together until light and fluffy. Pour into the baked layer. Bake 20-25 minutes and let cool in the pan. Cut into 1″ squares and dust with powdered sugar to serve.
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