Best Coconut Pecan Cookies |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 54 |
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With this recipe from Betty Matthews, baking Christmas sweets has never been easier. I gave cookies to friends every year, and these are a favorite, writes the South Haven, Michigan baker. Freeze the dough in logs, then slice and bake the crisp buttery cookies when you need them. Ingredients:
1 cup butter, softened |
1 cup sugar |
1 egg |
2-1/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3 cups flaked coconut, divided |
pecan halves |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in 2 cups coconut. Shape into six 2-in.-diameter logs. Roll in remaining coconut. Wrap in plastic wrap. Freeze for up to 3 months.
2. Unwrap dough; cut into 1/4-in. slices. Place 3 in. apart on ungreased baking sheets. Place a pecan half in the center of each. Bake at 325° for 20-25 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks to cool completely. Yield: 4-1/2 dozen.
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