I prefer to enjoy the quietly falling snow from the kitchen.
When activities are canceled because of snow, I bake.
Working on pomanders at the counter, while I make...
these morsels of deliciousness.
well, I couldn't make them fast enough. Dad, you will love these!
Cranberry Orange Coconut Cookies
recipe from Passionate Homemaking
Here is the recipe as I made it. My kids would have probably appreciated sweetened dried cranberries instead of fresh, but I love the burst of tart surrounded by sweet that the fresh cranberries give.
- 1/2 cup butter, softened
- 1/2 cup extra virgin coconut oil
- 1 1/2 cups turbinado raw sugar (original recipe called for rapadura/sucanat)
- 1 egg
- 2 teaspoons grated orange zest
- 1 teaspoon vanilla extract
- 2 tablespoons orange juice
- 2 1/2 cups unbleached white flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped fresh cranberries
- 3/4 cup unsweetened dried coconut flakes
1. In a large bowl, with a mixer on medium speed, beat butter/coconut oil, raw sugar, egg, orange peel, orange juice, and vanilla until smooth and light.
2. In a medium bowl, mix flour, baking soda, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 1-2 minutes. You may have to add 1 more Tablespoon orange juice to get it to come together. Mix in cranberries and coconut flakes.
3. Shape dough into 1-inch balls and place about 2 inches apart on a greased or parchment lined baking sheet.
4. Bake in a 350° degrees until cookie edges just begin to brown, 12-15 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). Let cookies cool on sheets for 5 minutes, then use a spatula to transfer to racks to cool completely.
Yield: 4 dozen.