Out of all of my "must try" or "looks yummy" this recipe is a MUST in my baking agenda. I love these cookies! I probably shouldn't limit these just to the holidays.
I have also made these for cookie exchanges. This recipe is easy to make ahead of time and easy to double.
|Jeweled Coconut Crisps|
Jeweled Coconut Cookies
1 cup butter, softened
1 cup sugar
2 TBS milk (I use lactose free milk)
1 1/2 tsp vanilla extract
2 1/2 cup flour
3/4 cup finely chopped red and green candied cherries
3/4 cup chopped pecans (optional....but I always add them)
1 cup flaked coconut
Cream butter and sugar until fluffy in a large bowl. Beat in milk and vanilla.
Gradually add flour while mixing. Stir in cherries and pecans.
Shape into 2 8inch logs. Sprinkle coconut** on a cookie sheet and roll both logs in the coconut so that it sticks to the sides of the dough. Do not press too hard otherwise you will have oddly shaped cookies.
**I have made these and have added the coconut to the dough instead of rolling them in it. I personally prefer it this way rather than the rolling part.
Wrap logs in plastic wrap and chill for at least 4 hrs (can be chilled overnight if preparing ahead).
When ready to bake preheat oven to 375F.
Remove dough from refrigerator, remove plastic wrap and cut into 1/4 inch slices. Place onto cookie sheet at least 2 inches apart and bake 10-12 minutes or just until edges are lightly browned.
Cook on wire rack.
Makes about 5 dozen