Disclosure: OXO provided me with a spritz cookie set in order to develop the recipe for this post. OXO will donate $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in September, including this one.
September is Childhood Cancer Awareness Month. While I realize I’m getting in just under the wire here, being on the cusp of October and all, this was just too important to miss. So here I am, at the 11th hour, making sure you know not only about Childhood Cancer Awareness Month, but also OXO‘s role in fundraising for research to help cure pediatric cancer.
Cookies for Kids’ Cancer was founded by two OXO employees inspired by their son Liam’s battle with pediatric cancer, a disease which claims the lives of more children in the US than any other disease. Cookies for Kids’ Cancer provides inspiration and support for individuals, businesses and organizations to raise funds by hosting grassroots bake sales and other fundraising events, allowing just about anyone to get involved in the effort.
In addition to that, for every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. Look for specially marked OXO products at participating retailers. (And if you’re having a problem locating them, try the store locator on OXO’s website.)
Be a good cookie and help out! Whether it’s by running your own bake sale or updating some of your kitchen tools, every little bit counts in the battle to cure pediatric cancer.
* In 2014, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
Coconut Kiss Spritz Cookies
- 1 1/2 cups unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup unsweetened shredded macaroon coconut very finely shredded
- 1/4 teaspoon fine sea salt
- 1 teaspoon dried orange peel powder
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup milk chocolate Mini Kisses
- Preheat oven to 375 degrees Fahrenheit. Get out 2 rimmed nonstick cookie sheets and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar, beating for about 3 minutes or until light and fluffy.
- Add the egg and mix until incorporated.
- Add the vanilla extract and coconut, mixing until well blended.
- Add the salt, orange powder, baking powder, and with the mixer on medium-low, gradually add the flour, mixing until just incorporated (you may have to turn up the speed as more flour is added if it becomes too much of a load on your mixer).
- Fill cookie press chamber, affix desired disk, and press out cookies on cookie sheets; you can place them pretty close together, as they will not spread.
- Bake for about 8 minutes, or until golden brown on the edges.
- Remove from oven and press a mini kiss in the middle of each cookie, then remove to wire racks to cool completely.
- Let cookie sheet cool completely before pressing more cookies on it.
It is imperative that you do not grease or line the cookie sheets with parchment paper. The dough will not stick otherwise.