Sunday, January 19, 2014

12 Days of Christmas Cookies Day 7 & 8: White Chocolate Craisin Oatmeal, and Coconut Cherry Ball Cookies

Now that the holidays are finally over (sounds bad to say but man those crowds get annoying) I finally have more time to devote to this blog, and our wedding plans (yes, that's right, I STILL have a wedding to plan in like, one month). This post was originally set to be published on Christmas day but I ended up taking a nap instead. This is a continuation of the 12 Days of Christmas Cookies, don't you worry, we'll get to that number 12 eventually, I promise.

These cookies involve a lot of steps but man are they good! Usually I am not a fan of the texture of shredded coconut but with these it didn't bother me. The outside surrounding the cherry is a soft vanilla cookie then the powdered sugar glaze acts as the "glue" to keep the coconut on. These are always a crowed pleaser every Christmas.

Coconut Cherry Balls

1 cup all purpose flour
1/4 cup ground almonds
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup powdered sugar
1 1/2 teaspoons water
1/2 teaspoon almond extract
18 maraschino cherries, drained

1 cup powdered sugar
1 tablespoon milk
1 cup coconut flakes


For the cookies:

1.Preheat oven to 350F. Line two baking sheets with parchment paper.

2.In a medium bowl, whisk together the flour, almonds, and salt. In a large mixing bowl, beat together the butter and sugar until light and creamy. Beat in the water and almond extract.

3.Gradually beat in the flour mixture until a dough forms.

4.Shape a tablespoonful of dough around each cherry, forming a ball and place about 2 inches apart on baking sheets. Bake for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool completely.

For the glaze:
In a small bowl, beat together the sugar and milk. In another small bowl, add the coconut. Roll each cooled cookie in the glaze then roll in the coconut. Let the glaze harden before serving. Store in an airtight container for up to one week.

I love putting spins on the traditional oatmeal cookie, I always feel less guilty eating these over regular oat-less cookies (hey, oats are good for you!). The combo of sweet and creamy white chocolate chips and tart craisins is the perfect pair for baking.

White Chocolate Cranberry Oatmeal Cookies

makes about two dozen cookies

1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 cup dried cranberries, chopped
3/4 cup white chocolate chips
3/4 cup pecans (or walnuts, or macadamia nuts) chopped


1.Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.

2,With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well.

3.Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and nuts.

4.Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes.

5.Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

Adapted from Trisha Yearwood

1 comment :

  1. Why are there no oats in the oatmeal cookies?


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