Cherry-coconut tea cookies
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Maraschino cherries; coarsely chopped; thoroughly drained | |
| ½ | cup | Coarsely chopped nuts |
| ½ | cup | Moist; shredded coconut, cut |
| 1½ | cup | Sifted flour |
| ¾ | teaspoon | Cream of tartar |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ½ | cup | Butter |
| ½ | cup | Sugar |
| ½ | cup | Brown sugar; firmly packed |
| 1 | Egg; well beaten | |
| 2 | teaspoons | Milk |
Directions
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, 1-½ inches in diameter. Wrap; chill in refrigerator or freeze. When ready to bake, slice cookies ⅛-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, 12/29/1966
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .