Cookie time, Ahoy….!!!!
Still on high since the success of my O&C Swirls. I wanted to bake cookies again. Then I remembered the desiccated coconut which was lying in my pantry for some time now and those yummy cranberries that we bought. So this is a simple recipe which makes use of both.
Ohh……and should I tell how yummy 7 exciting the baked aroma mixed with coconut was. Though the recipe suggested vanilla flavour….I ditched and used the coconut flavour. That was a good idea. The coconut & cranberries were balancing each other. Out and out, it was a good batch of cookies. Don they look yummy too ???
|Preparation time : 10 min
Baking time : 15 min
Makes : 18
- 225 gm Butter, softened
- 280 gm Plain Flour
- 140 gm Caster Sugar
- 40 gm desiccated Sugar
- 60 gm dried Cranberries
- 1 Egg
- 2 tsp Coconut Flavour
In a bowl put the butter and sugar and mix well with a wooden spoon. They should combine well. Slightly beat the egg and add it to the butter mixture along with the coconut flavour.
Sift together the salt and flour and gently fold it into the batter. Add the coconut and cranberries and mix well till uniformly combined.
Preheat the oven to 190C and line a baking sheet with the baking parchment.
Now scoop out the cookie dough with a spoon and place in mounds on the prepared baking sheet, making sure that the cookies are spaced well apart.
Bake for 15 minutes or untill golden brown. Leave to cool on the sheet for another 5 minutes.Then carefully lift them onto wire racks to cool completely.
Store them in air tight containers.
Tips & Notes :
** If there is no caster sugar, finely powder the sugar in a food processor ( It is different from Icing sugar ) .
** Bringing the butter to room temperature makes it soft and mixing can be done easily.