Cherry and Coconut Cookies Recipe
Ingredients:
115g (4oz) Butter or Margarine
75g (3oz) Caster Sugar
50g (2oz) Light soft brown sugar
1/2 x 5ml tsp Vanilla flavouring
1 Egg
175g (6oz) Plain flour
1/2 x 5ml tsp bicarbonate of soda
50g (2oz) desiccated coconut
1 x 15ml tbs milk
12 glace cherries, quartered
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Directions:
1. Cream together the butter, sugars, and vanilla flavouring until soft. Beat the egg, beating until light and fluffy. Sift the flour and bicarbonate of soda into the mixture and stir lightly to combine.
2. Add 4 x 15ml tbs of the coconut and the milk. Divide into 16 portions and roll in the remaining coconut to coat.
3. Place the cookies, about 5cm (2in) apart, on lightly greased baking trays and press to form 6cm (21/2in) rounds. Arrange three quarters of cherry on top of each cookie.
4. Bake at 180C/350F for about 12 minutes until lightly golden and cooked through. Transfer to a wire rack to cool.
Makes 16
