Coconut
Cranberry Refrigerator Cookies
Where
many refrigerator cookies are crisp, these are tender cookies. Two cups
of flaked coconut and dried cranberries add chewiness. Because the coconut
and fruit provide much of the sweetness in these cookies, they don’t
seem so rich.
The cranberries
in the light dough make for very interesting, attractive cookies.
Ingredients
2 3/4 cups all-purpose
flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup butter
3/4 cup sugar
1/2 teaspoon almond extract
2 large eggs
2 cups sweetened flaked coconut, firmly packed
1 1/4 cups dried
cranberries
Optional colored
sugar crystals, decorating candies, or nuts.
Directions
1. Mix the flour,
baking powder, and salt together. Set aside.
2. Cream the butter and sugar together. Add the almond extract and an
egg and beat until combined. Add the second egg and beat until the mixture
is light and fluffy.
3. Add the flour mixture and the coconut and beat until combined. Add
the cranberries.
4. Divide the dough in half and form logs of each half first by squeezing
the dough into the approximate shape and then by rolling the dough on
the counter while wrapped in waxed paper until the logs are smooth.
The logs should be about an inch and one-half in diameter. Refrigerate
the logs wrapped in the waxed paper.
5. If you choose to decorate the edges, before baking roll the logs
in the decorating sugar or nuts and use the waxed paper to press the
decorations into the dough.
6. When ready to bake, preheat the oven to 350 degrees. Use ungreased
baking sheets with a nonstick surface or parchment paper.
7. Slice the logs with a sharp, serrated knife into 1/4-inch or a little
thicker slices and place the slices on the cookie sheets. Bake the cookies
for 10-11 minutes or until done. Immediately remove them to a wire rack
to cool.
Baker’s
notes:
• Keep the
slices of uniform thickness so that they are uniformly baked.
• Be sure to use a serrated knife to cut cleanly through the coconut
and cranberries.
• For uniformly round cookies, make sure that the log is chilled
and firm and rotate the log on the cutting board between each slice.
Any cookies that are out-of-round can be shaped by placing the cookie
between the thumb and forefinger and pressing the edges to make the
cookie round.
Printable
Version
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