Cherry Coconut Cookies
Description: Be sure not to over process the cherries they should be very finely chopped, but not turn into a paste.
- 1 cup Candied Cherries
- 1 cup Sweetened Flaked Coconut
- 1 cup Unsalted butter, softened
- 1/2 cup Sugar
- 1 Large Egg
- 3/4 teaspoons Almond Extract
- 1/4 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
- 2 1/2 cups All-Purpose Flour
Prep Time: 4 hours 30 minutes.
Total Time: 5 hours
Pulse in food processor until finely chopped, 6 to 8 pulses:
Beat with electric mixer until light:
Add and beat in:
Add cherry mixture and mix thoroughly, then add:
Mix just until all ingredients are well blended; do not over-mix. 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.