Macaroon-Topped Sugar Cookies |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 10 |
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These are easy to make, and freeze well. Cocunut adds texture and flavor to this cookie. Ingredients:
1 (18 ounce) package refrigerated sugar cookie dough |
1 1/2 cups coconut |
1/3 cup sugar |
1 tablespoon flour |
1/4 teaspoon almond extract |
1 egg white |
16 red maraschino cherries or 16 green maraschino cherries, halved,drained on paper towel |
Directions:
1. Place cookie dough in freezer for 30 minutes.
2. Heat oven to 350 degrees.
3. In medium bowl, combine coconut, sugar,flour,almond extract and egg white, mix well.
4. Cut cookie dough into 32 slices, place 2 inches apart on ungreased cookie sheets.
5. Spoon 1 rounded tsp.
6. of coconut mixture onto each slice, spreading slightly.
7. Press 1 cherry half,cut side down,on each Bake for 12-15 minutes or until edges are slightly brown.
8. Cool on wire rack.
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