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Jeweled Coconut Crisps Recipe

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When I anticipate a busy day during the holiday season, I make this cookie dough the night before. The next day, I just slice and bake. —Eileen Milacek, Waukomis, Oklahoma

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Jeweled Coconut Crisps Recipe

Prep: 15 min. + chilling Bake: 10 min.

Yield: 30 Servings

15 10 25

Ingredients

1 cup butter, softened
1 cup sugar
2 tablespoons milk
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3/4 cup finely chopped red and green candied cherries
3/4 cup finely chopped pecans
1 cup flaked coconut

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Gradually add flour and mix well. Stir in cherries and pecans.
Shape into two 8-in. logs. Sprinkle the coconut over waxed paper; place each log on waxed paper and roll in coconut. Wrap in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.

Nutritional Facts 1 serving (2 each) equals 152 calories, 8 g fat (4 g saturated fat), 16 mg cholesterol, 66 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Jeweled Coconut Crisps in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p91

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