Cranberry – Coconut – Cookies
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter
- 160 g suar
- 1 egg (s)
- 180 g flour
- 1 pinch (s) salt
- 80 g desiccated coconut
- 125 g cranberries, dried
Print Recipe
Pin Recipe Instructions
- Grease baking trays lightly and dust with flour.
- Preheat the oven to 175 °.
- Mix the soft butter and sugar with a hand mixer until creamy, then stir in the egg. Mix the flour and a pinch of salt and stir in as well. Fold in desiccated coconut and cranberries.
- Shape small balls with moistened hands, place on the tray and flatten the dough balls with a moistened teaspoon.
- (Only about 12 pieces per tray, as they diverge during baking.)
- Bake at 175 ° top-bottom heat for about 15 minutes.
- Let cool down briefly, then very carefully remove the cookies from the baking tray, e.g. with the help of a wide knife, and let them cool down completely on a wire rack.
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