These are light and fluffy cookies. The centers puff up beautifully.
Again, this cookie calls for sour cream, like the sugar cookies I made earlier. I really like this ingredient - it makes a nice soft cookie.
The candied cherries and citron give you small bits of fruit throughout the cookie. The coconut gives you a nice crunchy bit.
The orange rind gives the cookie a touch of citrus.
I opted for almond extract, so the cookies had a nice almond touch to them as well.
These were lovely cookies. I wish I could have kept a few, but I put them all in the holiday bakery boxes. Maybe that’s a good thing, at least for my waistline anyway!
COCONUT CHERRY COOKIES
1/2 Cup Butter
1/2 Cup Shortening
1 Cup Sugar
3 Eggs
1/2 Cup Sour Cream
3 1/4 Cups All Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 1/2 Teaspoons Salt
1/2 Cup Chopped Candied Cherries
1/4 Cup Cut Up Citron
1 Cup Shredded Coconut
1 Teaspoon Grated Orange Rind
1 1/2 Teaspoons Lemon or Almond Extract
Heat oven to 400 degrees. Mix butter, shortening, sugar and eggs thoroughly. Stir in sour cream. Stir dry ingredients together, blend into shortening mixture. Stir in remaining ingredients. Drop by rounded teaspoonfuls about 2 inches apart on baking sheets. Bake 10 to 12 minutes.
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