anna friesen's cream cookies

makes 4 dozen

4 large eggs
2 cups heavy cream
3 cups granulated sugar
1 tsp pure vanilla extract
pinch salt
9 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda

In the bowl of an electric mixer, whisk together eggs, cream, sugar, vanilla and salt. In another large bowl, sift together flour, baking powder, baking soda and salt. Add dry ingredients to wet, one cup at a time , mixing to form a soft dough (do not over-mix). Divide dough into four equal parts. Wrap each in plastic wrap and refrigerate for a few hours, or overnight, until well chilled.

Preheat oven to 350-degrees. On a well-floured surface, roll out dough to ¾-inch thick. Cut out cookies using a medium round cutter. Place 1-inch apart on a baking sheet, lined with parchment paper or Silpat. Bake 12-14 minutes, watching carefully in last few minutes to be sure the cookies do not brown (they should remain white, but be set in the centre). Allow to cool completely.

For frosting: Cream together 2 cups confectioner’s sugar with 1 tbs cream, 2 tbs softened butter and ½ tsp vanilla. Add a few drops red food colouring for a soft pink. Spread over cooled cream cookies. Dip each in shredded coconut.