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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 8 |
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The most delicious cookies I have ever tasted! The coconut and orange zest make this the perfect special holiday cookie! I saw this recipe in an advertisment for Challenge Butter and I wanted to try a new cookie for the holidays...out of about a dozen different types of cookies I bake each year, these were and are the BEST! And you don't have to make them very big, they make great bite size treats as well! *Recipe developed by Sunset Magazine Test Kitchens for Baking with Challenge Ingredients:
1 1/2 cups butter, at room temperature (tested using challenge butter) |
2 cups sugar |
1 tablespoon grated orange peel |
2 teaspoons vanilla |
1 large egg |
3 1/4 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 1/2 cups dried cranberries |
1 1/2 cups sweetened flaked dried coconut |
Directions:
1. In a large bowl, with a mixer on medium speed, beat 11/2 cups butter, sugar, orange peel, and vanilla until smooth. Beat in egg, until well blended.
2. In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes (see notes). Mix in cranberries and coconut.
3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12 x 15 baking sheets.
4. Bake in a 350°F regular or convection oven until cookie edges just begin to brown, 11 to 15 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
5. NOTES: The mixture may look dry until it comes together as a dough. If its too crumbly to form into balls, the dough need to be mixed longer; it should be a smooth homogeneous mass.
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