 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Nancy Jamison was right when she wrote us that these cookies are addictive. We loved their combination of coconut, cranberries, and orange. In fact, these straightforward, tasty rounds are everything a holiday cookie should be. The mixture will look dry until it comes together as a dough. If it's too crumbly to form into balls, the dough needs to be mixed longer; it should be a smooth, homogeneous mass. Ingredients:
about 1 1/2 cups (3/4 lb.) butter or margarine, at room temperature |
2 cups sugar |
1 tablespoon grated orange peel |
2 teaspoons vanilla |
3 1/4 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 1/2 cups dried cranberries |
1 1/2 cups sweetened flaked dried coconut |
Directions:
1. In a large bowl, with a mixer on medium speed, beat 1 1/2 cups butter, sugar, orange peel, and vanilla until smooth.
2. 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. Mix in cranberries and coconut.
3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
4. Bake in a 350° regular or convection oven until cookie edges just begin to brown, 8 to 11 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. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
5. Nutritional analysis per cookie.
|
|