Coconut Cranberry Crisp
Marlene Maurer • Lakewood, Colo.
- 1-1/2 c. Butter, room temperature
- 2 c. Sugar
- 1 Tbsp. Orange zest
- 2 t. Vanilla extract
- 3-1/4 c. Flour
- 1 t. Baking powder
- 1/4 t. Salt
- 1-1/2 c. Cranberries, dried
- 1-1/2 c. Coconut, dried, flaked, sweetened
Preheat oven to 350 degrees. Beat butter, sugar, orange zest and vanilla in a large bowl with a mixer until smooth. Combine flour, baking powder and salt in a bowl. Add to butter mixture and beat on low until dough comes together, about 5 minutes. Stir in cranberries and coconut. Shape dough into 1-inch balls and set about 2-inches apart on greased baking sheets. Bake until cookie edges are lightly golden, about 8-11 minutes. Switch pan positions halfway through baking. Let cookies cool on pans 5 minutes then cool completely on racks.
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