New This Month

Coconut-Cranberry Cookies

The shredded coconut and orange zest will help you bid farewell to the winter blues.

  • Yield: Makes 3 dozen

Source: Martha Stewart Living, December 2003

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 2 teaspoons pure vanilla extract
  • Grated zest of 1 navel orange
  • 1 1/2 cups dried cranberries
  • 1 1/2 cups sweetened shredded coconut

Directions

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, vanilla, and orange zest until creamy and light. Add flour mixture; beat on medium-low until mixture comes together. Beat in cranberries and coconut.

  3. Shape dough into 1 1/4-inch balls; place 2 inches apart on prepared baking sheets. Flatten each ball slightly. Bake, rotating sheets halfway through, until edges begin to brown, 15 to 17 minutes total. Let cool on baking sheets 5 minutes, then transfer to wire racks; cool completely.

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