Tuesday, December 25, 2012


~ Challenge Butter magazine ad

1 1/2 c. butter, at room temperature
2 c. sugar
1 T. grated orange peel
2 t. vanilla
1 large egg
3 1/4 c. flour
1 t. baking powder
1/4 t. salt
1 1/2 c. dried cranberries
1 1/2 c. sweetened flaked coconut

Preheat oven to 350 degrees.  In a large bowl, with a mixer on medium speed, beat butter, sugar, orange peel, and vanilla until smooth.  Beat in egg, until well blended.  

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 five minutes.  The mixture may look dry until it comes together as a dough. If it's too crumbly to form into balls, the dough need to be mixed longer; it should be a smooth homogeneous mass.  Mix in cranberries and coconut.

Shape dough into 1-inch balls and place about two inches apart on greased 12x15-inch baking sheet. Bake until cookie edges just begin to brown, 11-15 minutes.  Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Makes about 4 1/2 dozen.

Notes: You can use orange extract instead of zest, if need be.

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