Cherry-coconut tea cookies
Last updated 6/12/2012 1:13:20 AM. Recipe ID 41710. Report a problem with this recipe.
Title: Cherry-coconut tea cookies
Yield: 36 Servings
12 Maraschino cherries;
1/2 c Coarsely chopped nuts
1/2 c Moist; shredded coconut, cut
1 1/2 c Sifted flour
3/4 ts Cream of tartar
1/2 ts Baking soda
1/4 ts Salt
1/2 c Butter
1/2 c Sugar
1/2 c Brown sugar; firmly packed
1 Egg; well beaten
2 ts Milk
Prepare cherries, nuts and coconut and set aside. Sift together
flour, cream of tartar, soda and salt and set aside. Cream butter
until softened. Gradually add sugars to the butter, creaming until
fluffy after each addition. Combine egg and milk; gradually add to
creamed mixture, beating thoroughly after each addition.
Mixing until well blended after each addition, gradually add dry
ingredients in fourths to creamed mixture. Stir in the fruit and nuts.
Chill in refrigerator until firm enough to handle. Do not be dismayed
by the stickiness of the dough, for the cookies will be crisp.
Form dough into short rolls, 1-1/2 inches in diameter. Wrap; chill in
refrigerator or freeze. When ready to bake, slice cookies 1/8-inch
thick and place 1 inch apart on cookie sheets. Bake on top rack of
oven at 375 degrees for 10-12 minutes. Makes about 3 dozen.
FOOD SECTION, ARKANSAS GAZETTE,
From a collection of my mother's (Judy Hosey) recipe box which
contained lots of her favorite recipes, clippings, etc. Downloaded
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