With a tall glass of ice-cold milk, a couple of cherry cookies really hit the spot for dessert or as a snack. The coconut and bits of cherries provide a fun look and texture. -Judy Clark, Elkhart, Indiana
- 1 cup packed brown sugar
- 3/4 cup butter, softened
- 1 egg
- 2 tablespoons 2% milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup maraschino cherries, well drained and chopped
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans
- In a large bowl, cream brown sugar and butter until light and fluffy. Beat in the egg, milk and vanilla. In another bowl, mix the flour, salt and baking soda; gradually beat into creamed mixture. Stir in the cherries, coconut and pecans.
- Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4 dozen.
Originally published as Cheery Cherry Cookies in Taste of Home June/July 1995, p35
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