-
1
Sift the cake flour, baking powder and salt together; set aside.
-
2
In the large bowl of an electric mixer, cream the butter until light.
-
3
Add the granulated sugar in two additions, beating until fluffy after each portion is added.
-
4
Add the whole egg; beat for one minute.
-
5
Add the egg yolks and continue beating for an additional minute.
-
6
Blend in the vanilla extract and light cream.
-
7
In three additions, add the sifted flour mixture, mixing just until the flour particles have been absorbed.
-
8
The dough is quite sticky at this point.
-
9
Divide the dough into three portions on sheets of wax paper; wrap up and refrigerate.
-
10
Chill the dough until quite firm, at least four hours.
-
11
(The dough may be kept, well wrapped and refrigerated, for up to four days before baking.)
-
12
On a lightly floured wooden board, roll out a portion of dough oneeighth-inch thick.
-
13
Stamp out cookies with a three- or three-and-one-half-inch cutter and place them, at least two inches apart, on a cookie sheet lined with parchment paper.
-
14
Repeat with the remaining dough.
-
15
Have the coconut at your side.
-
16
Brush egg white over the surface of each cookie, then top with a generous sprinkling of coconut.
-
17
Lightly press down the coconut so that it sticks to the cookie.
-
18
Bake each sheet of jumbles for 10 minutes in a preheated, 400-degree oven, on the lower third level.
-
19
Remove the cookies from the sheet with a wide spatula to cooling racks.
-
20
Store the jumbles in airtight containers.
