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Cherry Coconut Cookies
Be sure not to over process the cherries they should be very finely chopped, but not turn into a paste.
PREP:
4 hours 30 minutes
BAKE:
12 minutes
TOTAL:
5 hours
YIELD:
15
INGREDIENTS:
- 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
DIRECTIONS:
Pulse in food processor until finely chopped, 6 to 8 pulses:
Candied Cherries
Flaked Coconut
Beat with electric mixer until light:
Butter
Sugar
Add and beat in:
Egg
Almond Extract
Vanilla Extract
Salt
Add cherry mixture and mix thoroughly, then add:
Flour
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.
Enjoy!