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Coconut Cherry Sandies

Name: Coconut Cherry Sandies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: about 7 dozen.
Ingredients: 1 cup butter, softened; 1-1/3 cups sugar; 1/2 cup packed brown sugar; 1 cup plus 4 teaspoons canola oil, divided; 2 large eggs; 1 teaspoon almond extract; 4-1/2 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon baking soda; 1-1/3 cups sweetened shredded coconut, toasted; 1-1/3 cups chopped pistachios; 1-1/3 cups chopped dried cherries; 1-1/3 cups white baking chips

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Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 10 min./batch + standing

Makes

about 7 dozen

Guests won't be able to stop at just one of these tender almond shortbread cookies studded with cherries, coconut and pistachio nuts. —Carole Holt, Mendota Heights, Minnesota

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Ingredients

1 cup butter, softened
1-1/3 cups sugar
1/2 cup packed brown sugar
1 cup plus 4 teaspoons canola oil, divided
2 large eggs
1 teaspoon almond extract
4-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1-1/3 cups sweetened shredded coconut, toasted
1-1/3 cups chopped pistachios
1-1/3 cups chopped dried cherries
1-1/3 cups white baking chips

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in 1 cup oil, eggs and extract. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut, pistachios and cherries.
Drop by tablespoonfuls 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in sugar. Bake 8-10 minutes or until set. Remove to wire racks to cool completely.
In a microwave, melt baking chips and remaining oil; stir until smooth. Drizzle over cookies. Let stand until set.

Freeze option: Freeze undrizzled cookies in freezer containers. To use, thaw in covered containers. Drizzle cookies as directed.

Coconut Cherry Sandies

Total Time

Makes

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