When I’m in the mood to bake a sweet treat, I like to pull a card out of one of my vintage metal recipe boxes and give it a try. This weekend, I wanted to make some small treats to have in the freezer just in case any young friends pop over for afternoon tea, so I decided to make these Cherry Coconut Cookies, and oh my, were they delicious! And hot out of the oven? That cherry taste is such an unexpected delight. But they’re good once they’ve cooled off too!
Cherry Coconut Cookies
2-1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup shortening
1 cup sugar
1 large egg, well-beaten
1/4 cup evaporated milk
1 teaspoon vanilla
1/2 cup (one 10-ounce jar) maraschino cherries, well-drained and finely chopped
2 cups sweetened coconut flakes
Preheat oven to 375 degrees and prepare cookie sheet with baking spray. In a large bowl, combine sifted flour, baking powder, and salt and sift. In separate bowl, combine shortening and sugar, then add egg, evaporated milk, and vanilla and blend. Add to flour mixture and combine. Gently stir in the maraschino cherries. Using about a tablespoon of dough for each cookie, shape dough into balls and roll them in coconut. Place about 2 inches apart on cookie sheet and bake for 12 minutes or until light brown. Remove from cookie sheet immediately. Yields about 4 dozen cookies.
Those look delicious!
ReplyDeleteYum, those look good! Another oldie but goodie!
ReplyDeleteThese sound good! Already thinking about substitutions though, like for evaporated milk ☺️
ReplyDeleteYum!
ReplyDelete