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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Number of Servings: 1 |
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Directions: In a large bowl, with a mixer on medium speed, beat 11/2 cups butter, sugar, orange peel, and vanilla until smooth.
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. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
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.
| Ingredients:
2 Teaspoon(s) vanilla
5 1/2 Cup(s) sweetened flaked dried coconut
5 1/2 Cup(s) dried cranberries
4 14/331 Pound(s) all-purpose flour
1 Teaspoon(s) baking powder
1 Tablespoon(s) grated orange peel
2 Cup(s) sugar
23 67/10000 Tablespoon(s) (About 1 1/2 cups) butter or margarine
1/4 Teaspoon(s) salt |
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