There are some things that mothers just do best.
Foot rubs, putting on bandaids, using credit cards, and making cookies.
My mom is an amazing baker. When we were kids there were often freshly baked chocolate chip cookies. More often than any sort of store bought brand. (Unless my dad went shopping, then we had Walker's Shortbread cookies or Le Petit Ecolier cookies.) Every Christmas we had the requisite apple and pecan pie. Don't even get me started on nanaimo bars... I can't even compete! (And I just made my second batch this week - I still need about 25 more years of practice...) She also does this amazing french toast bake. I could go on... but I'll stop with these cookies.
They're chewy, sweet, tart, full of coconut flavours, and well, one of my favourites. Every Christmas I take a plate of these cookies and nanaimo bars to a big comfy chair and sit with a book and (numerous) coffee(s). It's my happy time. These cookies induce happiness, and therefore the recipe needs to be shared.
Positive externalities, yo. My happiness is your happiness. Expand the happiness.
I'm done. Let's chat cookies.
Coconut Cranberry Cookies - What you need:
- 1 1/2 cup butter, softened (~340 grams)
- 2 cups sugar
- 1 tablespoon orange zest
- 2 teaspoons vanilla
- 1 large egg
- 3 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cup dried cranberries
- 1 1/2 cup dried coconut flakes
Cranberry Coconut Cookies - What you do:
Preheat your oven to 180 degrees celsius (350F). Prepare a cookie sheet by lining it with parchment paper.
In a large bowl, beat together the butter, sugar, orange zest, and vanilla until smooth. Scrape down the sides. Beat in the egg.
In a medium bowl, stir together the flour, baking powder, and salt.
Add the flour mixture to the butter-sugar mixture. Beat well until everything is incorporated.
(P.S. this dough is a bit tough! But stay with it and it will soften up as you mix.)
Stir in the cranberry and coconut.
Shape the cookies into 1 inch (2 centimeter) balls and place on the cookie sheet about 2 inches (4ish centimeters) apart.
Bake the cookies at 180C for around 10 to 12 minutes. If you like a crunchier cookie, leave them in for another minute or two.
Allow the cookies to cool on a cooling rack.
So. My mom still wins on this recipe. I think the key to making these cookies perfect (like hers) is to make the cookies REALLY small (like, really truly only 2 centimeter balls). I got a bit lazy and made them a tad too big. Lesson learned. Well, there's always next Christmas!
In total, the recipe makes around 5 dozen cookies (give or take, depending on how big you roll them) ... Perfect for adding to your Christmas cookie give-a-ways!
This recipe is a total favourite of mine. They're simple, quick, and full of holiday cheer!
They're not vegan (sigh), but my mom also sent me a similar recipe that all you vegans out there should totally get involved with! Report back!!!
Baking soundtrack - Tunes to inspire your inner baker:
Let's be real. It's almost Christmas.
AND - view from my NEW room in my NEW apartment. Sunsets in Paris <3.