I was looking to make a cookie that was a little sweet but not overly so. I didn't want to go with chocolate because after all the snacking on Easter Candy I was more in the mood for a shortbread type treat, but I wanted it to be done fast! Coconut and cranberries go so well together the idea hit me that this combination would make a great cookie. It worked out well because I usually have both ingredients in my pantry, since I use these ingredients often in both sweet and savory recipes. I kept it simple and had a nice batch of cookies to enjoy with my family with little effort. You will be surprised at how good these cookies are seeing the short list of ingredients.
Recipe:
1 cup butter, softened
3/4 cup sugar
1 extra-large egg
2 teaspoons vanilla
1/2 cup sweetened dried shredded coconut
3/4 cup dried cranberries
Mix the butter and sugar in a large bowl. Add the egg and vanilla and mix well, then add the all-purpose baking mix. Stir in the coconut and cranberries until combined. Place tablespoons of the dough on cookie sheets that have been lined with parchment paper.
Bake @375 degrees for 14-16 minutes. Cool on sheets for 10 minutes then transfer to wire racks to cool completely. Before serving drizzle with a glaze made with powdered sugar mixed with water or lemon juice, whichever you prefer.
Makes 24-30 depending on how large you make them.
Makes 24-30 depending on how large you make them.
Visit my website for more delicious gluten free recipe ideas:www.glutenfreebakingmixes.com
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