Ricky's Gooey Butter Snowballs, Toasted Coconut Sweaters with Buttercream and Chocolate Butter Cookies with Almond Royal Icing

Ricky's Gooey Butter Snowballs, Toasted Coconut Sweaters with Buttercream and Chocolate Butter Cookies with Almond Royal Icing

Ingredients for Toasted Coconut Sweater Cookie
  • 1 c toasted finely shredded coconut
  • 313 gr all purpose flour
  • 1 t baking powder
  • 1 c unsalted butter
  • 200 gr granulated sugar
  • 1 large egg
  • 1 t vanilla extract
  • 1/2 t coconut extract
  • 1/2 t kosher salt
Directions for Gooey Butter Snowball Cookie
  • 580 gr all purpose flour
  • 1 T baking powder
  • 1 t baking soda
  • 1 1/2 t kosher salt
  • 1 lb cream cheese, softened
  • 4 oz unsalted butter, softened
  • 450 gr graulated sugar
  • 85 gr corn syrup
  • 1/2 vanilla bean, scraped and reserved
  • 2 large eggs
  • 1 t vanilla extract
  • 1 t vanilla bean paste
  • 2 cups confectioners sugar, plus extra for serving
Ingredients for Almond Royal Icing:
  • 1 lb confectioners' sugar
  • 5 T meringue powder
  • 1 t kosher salt
  • less than 1/2 cup hot water
  • 1 t almond extract
Ingredients for Chocolate Butter Cookies:
  • 113 gr confectioners' sugar
  • 12 oz unsalted butter
  • 1 t kosher salt
  • 1 t vanilla
  • 1 t almond extract
  • 1 T espresso powder
  • 57 gr cocoa powder
  • 312 gr all purpose flour

Directions for Toasted Coconut Sweater Cookie:

  1. 350-degree oven
  2. Beat butter, sugar, extracts and salt until smooth.
  3. Add eggs one at a time until incorporated.
  4. Mix in coconut until combined.
  5. Add flour and baking powder and bring together, just until combined.
  6. Divide wrap and chill.
  7. Roll to 1/4" thick and cut desired shapes.
  8. Bake on parchment spaced about 1” apart for about 10 minutes or until edges are beginning to golden.

Directions for Gooey Butter Snnowball Cookie

  1. 325-degree oven
  2. With the paddle attachment cream, cream cheese, butter, sugar, corn syrup, baking powder, soda, vanilla seeds and extract, and salt.
  3. Add the eggs and beat until well combined.
  4. Add the flour and mix on medium-low speed until just combined.
  5. Line a rimmed baking sheet with parchment paper.
  6. Scoop the dough into 2-inch balls then roll in confectioners' sugar before placing them 2 inches apart on the baking sheet.
  7. Bake the cookies until they spread and puff slightly, 12 to 15 minutes.
  8. Remove the cookies from the oven and cool 5 minutes before transferring the parchment paper with the cookies to a wire rack to cool completely.

Directions for Almond Royal Icing:

  1. Combine all ingredients in a mixing bowl (except extract) fitted with whisk attachment.
  2. Whip about 7 minutes until smooth fluffy and opaque.
  3. Add water teaspoon at a time too thin to desired consistency.
  4. If too thin, try whipping longer or adding powdered sugar tablespoon by tablespoon.
  5. Flavor as desired.


Directions for Chocolate Butter Cookie:

  1. 325-degree oven.
  2. Cream together butter, sugar, salt, vanilla, almond extract and espresso powder
  3. Add dry ingredients and combine until incorporated.
  4. Divide in half and wrap disks in parchment. Chill before rolling/ shaping cookies.
  5. Line a baking sheet with a Silpat baking mat or parchment paper.
  6. Roll dough into 1/4-inch-thick and cut out desired shapes. Place on baking sheet. Bake until done, 8 to 10 minutes. Remove baking sheet from oven and let cookies cool.