About 1 1/2 cups (3/4 lb.) butter or margarine, at room temperature
2 cups sugar
1 tablespoon grated orange peel
2 teaspoons vanilla
3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups dried cranberries
1 1/2 cups sweetened flaked dried coconut
How to Make It
In a large bowl, with a mixer on medium speed, beat 1 1/2 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. 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.
these are the greatest, been making them since i first discovered in sunset magazine in 2001. i buy soft dried cranberries from the bulk section, much better than the hard, shriveled ones that are prepackaged. everyone always loves these and they get rave reviews. they are fragile so careful when removing from cookie sheet.
Instead of cranberries and white chocolate, I made spumoni cookies with one cup each of dried cherries, semi sweet chocolate chips, and chopped pistachios. A good filler staple for my cookie tin gifts.
Terrific Christmas (or anytime) cookie. I had no problem getting dough to come together, although it does take a bit of muscle to stir in cranberries and coconut. I whipped the butter and sugar mixture together until mixture was very light and doubled or tripled in volume. Then I stirred flour mix in until incorporated (about a minute) and folded in cranberries and coconut. Other changes I made were using lemon peel instead of orange and flattening balls slightly before baking. Baking time was longer as mine took 13 minutes for edges to become a light golden brown. A keeper!
This recipe was great - but I was using a big mixer which brought the dough together. I had some older dried cranberries to use, so I fluffed them in the microwave by boiling in water and then patting dry - these made the cranberry taste even better.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.