‘Tis the Season of ‘Ono

Cooking, too.
A month of
Merry Wishes
from our family
to you.
My girls at side,
we created this marvelous gingerbread
with a tropical twist.
Seems we also made quite a mess, too.
All in good fun, my pretties.
All in good fun.

Me Ke Aloha Pumehana
Tropical Macadamia Lime Gingerbread
Looking for a simple, unique twist on the season’s staple? This cinnamon-colored gingerbread will give you a vacation from the usual fare. Dotted with snow-white drops of macadamia, melded with the biting flavors of lime and ginger, and kissed with pure coconut flavor, you will fall madly in love with this cookie. Roll them fat for soft cookies with a crisp outside, thin for a crisp cracker-type snap.
1/2 c. butter
1 egg
1/2 c. brown sugar
Juice & zest of 1 lime
1 t. baking powder
1/4 c. molasses
1 t. cinnamon
2 t. ginger
1/2 t. coriander
2 c. flour
(plus an additional 3/4 c. for rolling the dough)
1/2 c. macadamia nuts, crushed
Cream butter, egg and sugar. Add remaining ingredients then beat with electric mixture until a nice dough is formed. Remove dough from bowl and place on floured surface, kneading in additional flour until dough is not too sticky to roll & cut into desired shapes. Bake 400 degrees for 8-12 minutes, or until cookies are slightly browned on the edges. Remove from cookie sheets, cool, then frost.
Coconut Cream Frosting
1/2 c. butter
2 c. powdered sugar
1/4 c. coconut milk
1/2 t. pure vanilla
Beat all together until smooth, adding additional milk or powdered sugar until desired consistency is achieved. Frost cookies & top with toasted coconut.

E pili mau na pomaika’i me ‘oe