CCSC Recipes

Cranberry Cookies

 

November, 2006

1 cup butter, softened
1/2 cup sugar
2 tablespoons milk
1/2 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1/2 cup chopped pecans
1/2 cup chopped dried cranberries
1/4 cup butter, melted
1/2 cup coconut, preferably dry health food variety
Makes 4 1/2 dozen

Mix together butter, sugar, milk, salt, vanilla extract, flour, pecans and dried cranberries.  Roll dough into a ball. 

Cut ball in half and roll each half into a 10-inch log.  Wrap each log in plastic wrap and chill at least 2 hours. 

Roll each log in melted butter, and then roll in coconut.  Slice each log into 24 to 30 slices, about 1/4 inch thick. 

Bake at 350 degrees for 15 to 18 minutes or until lightly brown.  Let cool. Store in tightly covered tin.  Freezes well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

---