🍪 One Dough, Two Cookies – Holiday Walnut & Coconut Horseshoe Cookies

Posted by Divna on

(Soft Vanilla Butter Cookies with Two Flavours)

This one-dough, two-cookie recipe is perfect when you want variety without extra work. A soft vanilla butter dough is divided into two parts: one enriched with ground walnuts and nutmeg, the other with coconut and fresh lime zest. Shaped into delicate horseshoes, these cookies stay light in color, tender in texture, and are finished either with powdered sugar or chocolate-dipped ends. Ideal for holidays, cookie boxes, or everyday treats.

INGREDIENTS

Base Dough

  • 500 g pastry flour, sifted
  • 150 g sugar
  • 250 g butter, room temperature
  • 10 g baking powder
  • 1 vanilla sugar
  • 2 eggs

Walnut Dough

  • 100 g ground walnuts (lus 50 g for sprinkling)
  • ½ tsp nutmeg

Coconut Dough

  • 100 g shredded coconut (plus 50g for sprinkling)
  • Zest of 1 lime
  • 1 tsp sugar (for rubbing with zest)

Chocolate Glaze for Walnut Cookies

  • 100 g dark or milk chocolate
  • 1 tsp oil

White Chocolate Glaze for Coconut Cookies

  • 100 g white chocolate
  • 1 tsp oil

WHY THESE FLAVORS WORK

  • Nutmeg enhances the natural richness of walnuts, adding warmth and depth.
  • Rubbing lime zest into sugar releases aromatic oils and distributes the citrus flavor evenly through the dough.

INSTRUCTIONS

  1. In a large mixing bowl, combine all base dough ingredients, except the walnut and coconut mixtures.
  2. Mix using a paddle attachment until a soft, smooth dough forms.
  3. Divide the dough evenly into two portions.

Walnut Dough

  1. Add the ground walnuts and nutmeg to the first portion.
  2. Mix until evenly incorporated and smooth.

Coconut Dough

  1. Rub the lime zest into 1 tsp sugar using your fingers.
  2. Add the sugar mixture and shredded coconut to the second dough portion.
  3. Mix until smooth.

Shaping

  1. Take about 1½ tbsp of dough, roll into a ball, then into a 5 cm log, slightly thinner at the ends.
  2. Bend into a horseshoe shape.
  3. Place cookies on a baking sheet lined with parchment paper.

Baking

  1. Bake in a preheated oven at 180°C (350°F) for 10–12 minutes.
  2. Cookies should remain light in colour, not browned.

FINISHING

  • Dust some cookies with icing sugar while still slightly warm.
  • For chocolate-dipped cookies:
    • Cool cookies completely.
    • Melt the chocolate and add a splash of oil. Do the same with the white chocolate.
    • Dip both ends of walnut cookies into dark or milk chocolate. Do the same with coconut cookies. 
    • Place them on a parchment paper.
    • Sprinkle ground walnuts over walnut cookies and coconut over coconut cookies.
    • Let the chocolate set fully before serving.

SERVING SUGGESTIONS

  • Perfect with coffee, tea, or espresso
  • Beautiful addition to holiday cookie trays
  • Great for gifting in boxes or tins

STORAGE

  • Store in an airtight container for 7–10 days
  • Chocolate-dipped cookies keep best in a cool place
  • Dough can be frozen for up to 2 months

VARIATIONS & SUBSTITUTIONS

  • Replace walnuts with hazelnuts or almonds
  • Use lemon or orange zest instead of lime
  • Roll cookies in vanilla sugar instead of powdered sugar
  • Skip chocolate for a classic, traditional finish

FAQ

Can I use all-purpose flour?
 Yes, but pastry flour gives a more tender texture.

Can I shape them differently?
 Absolutely—crescent, sticks, or small rounds all work.

Can I make these ahead?
 Yes! Dough or baked cookies freeze very well.

🍪 Jedno Testo, Dva Kolača – Praznične Orah & Kokos Kiflice

Ovaj recept jedno testo – dva kolača savršen je kada želite raznovrsnost uz minimalan dodatni trud. Mekano vanilino testo deli se na dva dela: jedan sa mlevenim orasima i muškatnim oraščićem, a drugi sa kokosom i limetinom koricom. Oblikovani u potkovice, ovi kolači ostaju svetli, prhki i mogu se završiti šećerom u prahu ili čokoladom.

SASTOJCI

Osnovno Testo

  • 500 g glatkog (mekog) brašna
  • 150 g šećera
  • 250 g putera, sobne temperature
  • 6 g praška za pecivo
  • 1 vanilin šećer
  • 2 jaja

Testo sa Orasima

  • 100 g mlevenih oraha
  • ½ kašičice muškatnog oraščića

Testo sa Kokosom

  • 100 g kokosa
  • Korica 1 limete
  • 1 kašičica šećera (za trljanje korice)

Čokoladna Glazura za Orah Kiflice

  • 100 g crne ili mlecne čokolade
  • 1 kašičica ulja

Bela Čokoladna Glazura za Kokos Kiflice

  • 100 g bele čokolade
  • 1 kašičica ulja

ZAŠTO OVI UKUSI RADE ZAJEDNO

  • Muškatni oraščić naglašava aromu oraha i daje toplinu.
  • Trljanje korice limete sa šećerom oslobađa eterična ulja i ravnomerno raspoređuje aromu u testu.

PRIPREMA

  1. U posudi sjediniti sve sastojke za osnovno testo, osim dodataka.
  2. Mešati nastavkom za testo (paddle) dok se ne dobije glatko testo.
  3. Testo podeliti na dva jednaka dela.

Orasi

  1. U prvi deo dodati orahe i muškatni oraščić.
  2. Kratko izmešati do glatkog testa.

Kokos

  1. Koricu limete utrljati u 1 kašičicu šećera.
  2. Dodati kokos i limetu u drugi deo testa.
  3. Umutiti do ujednačenog testa.

Oblikovanje

  1. Uzeti oko 1½ kašicicu testa (20g), formirati kuglicu, zatim razvaljati dužine oko 5 cm, i istanjiti na krajevima.
  2. Saviti u obliku potkovice.
  3. Ređati na pleh obložen papirom za pečenje.

Pečenje

  1. Peći u rerni zagrejanoj na 180°C 10–12 minuta.
  2. Kolači treba da ostanu svetli, ne smeju da porumene.

ZAVRŠNICA

  • Deo kolača posuti šećerom u prahu.
  • Za  orah kiflice koristi crnu čokoladu a za kokos kiflice koristi belu čokoladu.
    • Kolače potpuno ohladiti.
    • Posebno otopiti crnu čokoladu a posebno belu, i dodati malo ulja.
    • Umočiti krajeve kolača.
    • Posuti orasima orah kiflice i sa kokosom kokos kiflice.
    • Ostaviti da se čokolada stegne.

SAVETI ZA SLUŽENJE

  • Idealni uz kafu ili čaj
  • Savršeni za praznike i poklon pakovanja
  • Lepo izgledaju u mešanim kutijama sa sitnim kolačima

ČUVANJE

  • Čuvati u zatvorenoj posudi 7–10 dana
  • Testo se može zamrznuti do 2 meseca

Leave a comment