A festive little cookie for your cookie exchange.
- 8 ounces red candied cherries, rinsed, dried and coarsely chopped
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 2 cups sugar
- 2 tablespoons low-fat milk
- 1 teaspoon vanilla extract
- 2 ½ cups flour
- 4 ounces chopped pecans
- 4 ounces sweetened flaked coconut
- Beat the butter and sugar together in the bowl of a stand mixer or hand-held electric mixer on high speed until light and fluffy, approximately three to four minutes.
- Add the milk and vanilla extract, and beat to combine.
- Use a flexible spatula to fold cherries into the butter-sugar mixture, then to fold in the flour and pecans.
- Divide the dough in half.
- Roll each half into a log about 1 ½ inches in diameter.
- Spread the coconut onto a piece of wax paper and roll each log in the coconut to coat.
- Wrap the logs in plastic wrap and chill for 2 hours. Preheat the oven to 375 degrees.
- When ready to bake, position racks in the upper and lower thirds of the oven. Have 2 baking sheets at hand.
- Cut the logs crosswise into 1/4-inch-thick slices, rotating the logs as you cut to help them retain their round shape.
- Transfer the slices to the baking sheets, spacing them one inch apart.
- Bake for 10 to 14 minutes or until the edges are a light golden brown.
- Cool the cookies on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. Repeat to bake all of the cookies. Serve immediately or store in an airtight container.