KValley
12-04-2004, 01:52 PM
These are rich, buttery orange-scented delights! I was pretty generous with the grated orange peel- allowing zest to get right in there. These taste and look very Christmas-y- - very pale gold with red cranberries, coconut a little crispy on the edges.
A couple of caveats: I formed 1" balls as called for, but noticed the first batch wasn't flattening out. I pressed them down as they were baking, and flattened out the rest of the batches before putting into the oven. This solved the problem. I didn't get the smooth edges as the picture shows, but that's okay.
I baked these on cookies sheets lined with parchment paper- no pre-greasing with butter.
These cookies may seem really small, but they are so rich, I think the portion is just right. My attempt yielded roughly 6 dozen.
I prefer a chewier cookie- the baking time in my gas oven was 12-13 minutes per batch- more time than the recipe calls for- and they are still soft.
Now, let's see if they last the weekend- they're supposed to be for a luncheon on Monday and hopefully for a work potluck Wednesday!
Coconut-Cranberry Chews SUNSET DECEMBER 01
Nancy Jamison, Woodside, CA
Nancy Jamison was right when she wrote us that these cookies are addictive. We loved their combination of coconut, cranberries, and orange. In fact, these straightforward, tasty rounds are everything a holiday cookie should be. The mixture will look dry until it comes together as a dough.
Important: If it's too crumbly to form into balls, the dough needs to be mixed longer; it should be a smooth, homogeneous mass.
PREP AND COOK TIME: About 1 hour
MAKES: About 6 dozen cookies
About 1 1/2 cups (3/4 lb.) butter or margarine, at room temperature
2 cups sugar
1 tablespoon grated orange peel
2 teaspoons vanilla
3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups dried cranberries
1 1/2 cups sweetened flaked dried coconut
1. In a large bowl, with a mixer on medium speed, beat 1 1/2 cups butter, sugar, orange peel, and vanilla until smooth.
2. 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 5 minutes (see note at left). Mix in cranberries and coconut.
3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
4. Bake in a 350° regular or convection oven until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Per cookie: 92 cal., 45% (41 cal.) from fat; 0.7 g protein; 4.5 g fat (2.8 g sat.); 12 g carbo (0.4 g fiber); 58 mg sodium; 10 mg chol.
A couple of caveats: I formed 1" balls as called for, but noticed the first batch wasn't flattening out. I pressed them down as they were baking, and flattened out the rest of the batches before putting into the oven. This solved the problem. I didn't get the smooth edges as the picture shows, but that's okay.
I baked these on cookies sheets lined with parchment paper- no pre-greasing with butter.
These cookies may seem really small, but they are so rich, I think the portion is just right. My attempt yielded roughly 6 dozen.
I prefer a chewier cookie- the baking time in my gas oven was 12-13 minutes per batch- more time than the recipe calls for- and they are still soft.
Now, let's see if they last the weekend- they're supposed to be for a luncheon on Monday and hopefully for a work potluck Wednesday!
Coconut-Cranberry Chews SUNSET DECEMBER 01
Nancy Jamison, Woodside, CA
Nancy Jamison was right when she wrote us that these cookies are addictive. We loved their combination of coconut, cranberries, and orange. In fact, these straightforward, tasty rounds are everything a holiday cookie should be. The mixture will look dry until it comes together as a dough.
Important: If it's too crumbly to form into balls, the dough needs to be mixed longer; it should be a smooth, homogeneous mass.
PREP AND COOK TIME: About 1 hour
MAKES: About 6 dozen cookies
About 1 1/2 cups (3/4 lb.) butter or margarine, at room temperature
2 cups sugar
1 tablespoon grated orange peel
2 teaspoons vanilla
3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups dried cranberries
1 1/2 cups sweetened flaked dried coconut
1. In a large bowl, with a mixer on medium speed, beat 1 1/2 cups butter, sugar, orange peel, and vanilla until smooth.
2. 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 5 minutes (see note at left). Mix in cranberries and coconut.
3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
4. Bake in a 350° regular or convection oven until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Per cookie: 92 cal., 45% (41 cal.) from fat; 0.7 g protein; 4.5 g fat (2.8 g sat.); 12 g carbo (0.4 g fiber); 58 mg sodium; 10 mg chol.