Cherry Coconut Cookies


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Makes about 15 cookies
Be sure not to overprocess the cherries; you want them to be very finely chopped, but not turn into a paste.

Pulse in food processor until finely chopped, 6 to 8 pulses:
1 cup (8 ounces) candied cherries
1 cup sweetened flaked coconut

Beat with electric mixer until light:
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar

Add and beat in:
1 large egg
3/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/2 teaspoon salt

Add cherry mixture and mix thoroughly, then add:
2 1/2 cups all purpose flour

Mix just until all ingredients are well blended; do not overmix. Chill dough for 3 to 4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark Ltd. cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 10 to 12 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Frost if desired or serve plain.