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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe is one I tried from a Challenge butter package. Delicious cookies that have just the right balance of flavors. Enjoy! Ingredients:
about 11/2 cups (3/4 lb.) challenge butter, at room temperature |
2 cups sugar |
1 tablespoon grated orange peel |
2 teaspoons vanilla |
1 large egg |
31/4 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
11/2 cups dried cranberries |
11/2 cups sweetened flaked dried coconut |
Directions:
1. In a large bowl, with a mixer on medium speed, beat 11/2 cups butter, sugar, orange peel, and vanilla until smooth.
2. Beat in egg, until well blended.
3. In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes. The mixture may look dry until it comes together as a dough. If its too crumbly to form into balls, the dough need to be mixed longer; it should be a smooth homogeneous mass.
4. Mix in cranberries and coconut.
5. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12 x 15 baking sheets.
6. Bake in a 350°F regular or convection oven until cookie edges just begin to brown, 11 to 15 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking.
7. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
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