Ingredients
- 1 cup butter, softened
- 1 1/2 cups sugar
- 6 oz. white baking chocolate, melted
- 2 eggs
- 2 t. vanilla extract
- 4 cups all-purpose flour
- 1/2 t. salt
- 2 1/2 cups powdered sugar
- 1/4 cup plus 2 t. water, divided
- 3 cups flaked coconut
- 6 to 8 drops green food coloring
- 1/4 cup red-hot candies
Preparation
Step 1
In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
On a lightly floured surface, roll out dough to 1/4" thickness. Cut with a floured 3" scalloped cookie cutter. Place 1" apart on ungreased baking sheets; cut out centers using a floured 1" scalloped cookie cutter.
Bake at 350 degrees for 10-14 minutes. Remove to wire rack to cool completely.
For glaze, in a small bowl, combine powdered sugar and 1/4 cup water. Place coconut in a resealable plastic bag; add food coloring and remaining water. Seal bag and toss until coconut is tinted.
Spread cookies with glaze; sprinkle with coconut. Decorate with red-hots.