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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 30 |
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When I anticipate a busy day during the holiday season, I make this cookie dough the night before. The next day, I just slice and bake. Eileen Milacek, Waukomis, Oklahoma Ingredients:
1 cup butter, softened |
1 cup sugar |
2 tablespoons milk |
1-1/2 teaspoons vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup finely chopped red and green candied cherries |
3/4 cup finely chopped pecans |
1 cup flaked coconut |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Gradually add flour and mix well. Stir in cherries and pecans.
2. Shape into two 8-in. logs. Sprinkle the coconut over waxed paper; place each log on waxed paper and roll in coconut. Wrap in plastic wrap. Refrigerate for 4 hours or until firm.
3. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.
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