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.

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