Food + Wine

For your New Years Cookie Swap…?

Do you know what this is? 
Me neither.
But I’ve been stepping on it and kicking it around on my floor for days. I’ve picked it up from window sills and desktops and seen my daughter play with it a couple times so it must be important. It’s a new guest in our house because I never noticed it before Christmas. When I picked it up again today off of the kitchen counter, I asked my son what it was.

“Nobody knows”, he said as he walked into the other room.
My husband must have come across it at some point too. Then, I guess, he just moved it to a different surface for one of the three of us to find…and so on and so forth. 
For days. 
Today was the first anyone has spoke of it. We’re all just scared to throw it away because what if, one day, we open up one of the new toys or games and discover that it’s now completely useless without the purple thing. 
“Where’s the purple thing?!?!”, we all will scream.
And then we will cry.
Because the purple thing was the key to our happiness.
That’s pretty much how my life has been since…oh, thanksgiving? I know how that purple thing feels. Just being shuffled around, misplaced and confused. And subsequently confusing all that surrounds it.   
So here’s a Christmas cookie recipe that would be PERFECT for your Christmas cookie swap!!!
…next year. Because I just found it in the kitchen drawer next to the purple thing.
*Coconut Sesame Snowballs
(Yields 35-40 cookies)
(These cookies are not overly sweet.  They’re a nod to one of my favorite Vietnamese treats called Banh Cam, which are balls of dough, stuffed with a lightly sweetened mung bean paste, deep fried and then rolled in sesame seeds.)
-In the bowl of your food processor combine the following:
•2 cups all purpose flour 
•1 cup coconut flakes or shredded coconut
-Pulse to break down the coconut and thoroughly combine it with the flour. There should be no detectable pieces of coconut.

(My daughter thought the coconut/flour mixture was delicious!!)

-Add the following:
•2 sticks (1 cup) unsalted butter, softened
•1/2 cup white sugar
•1/2 tsp kosher salt
Pulse again until a dough forms. 
Form the dough into balls smaller than a golf ball and bigger than a walnut, roughly one tablespoon. 

Place the balls on 2 ungreased cookie sheets.

Space out the balls to be about 2 inches apart to allow proper rising.

Bake in a preheated 325 degree oven for 10 minutes, flip and rotate the cookie sheets and bake for 10 more minutes. They will be slightly golden brown on the bottom. 
While the cookies are still warm, very gently toss them in a plate of 1/3 cup toasted sesame seeds
(Toast them while the cookies are baking in a dry saucepan until lightly golden brown.)
The cookies are very delicate when they’re warm so be cautious. You will also have a lot of sesame seeds leftover, which you can use for something else, but you need this amount for easy rolling.  

Allow the cookies to cool completely before storing in an airtight container at room temperature for up to one week. Or freeze for up to 3 months, completely sealed.

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