Tweed Crisps

2 cups sweetened flaked coconut
2 oz. bittersweet or semisweet chocolate, coarsely chopped
1 3/4 cups all-purpose flour
1 tsp baking powder
pinch of salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 large egg
1 tsp vanilla extract

Make the dough
In the bowl of a food processor, combine the coconut and chocolate and process until the chocolate is finely ground, about 45 seconds. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugars at medium-high speed until light, about 2 minutes. Beat in the egg until blended. Scrape down the sides of the bowl and beat in the vanilla extract. Beat in the coconut mixture until blended. At low speed, gradually add the flour mixture, mixing until blended. Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for 1 hour, or until firm enough to shape.

Remove the dough fromt he refrigerator and shape each disk into an 11-inch log. Wrap each log in plastic wrap and refrigerate for at least 2 hours, until firm (or up to 3 days).

Slice and bake the cookies

Position two racks near centre of the oven and preheat the oven to 325 F. Line two baking sheets with parchment paper.

Unwrap one of the logs of dough. Using a sharp knife, cut the log into 3/16-inch slices and arrange slices 2 inches apart on the prepared baking sheets. Rewrap and refrigerate the remaining dough in between batches. Bake the cookies, two sheets at a time, for 15 to 18 minutes, switching the position of the baking sheets halfway through baking, until they are just lightly browned on the bottom; they will still be soft to the touch, but they will firm up after cooling. Transfer the cookies to a wire rack and cool completely. Repeat with remaining dough. Makes about 60 cookies.

Source: The Good Cookie by Tish Boyle, 2002