Hooray for refrigerator cookies, mix them, refrigerate them, slice and bake. So easy to do...and gives you time to get other things done too:
1 c. butter
1/2 c. sugar
2 T. milk
1 t. vanilla
1/2 t. salt
2 1/2 c. flour
3/4 c. dried cranberries or craisins
1/2 c. chopped nuts
3/4 c. coconut
Cream butter and sugar, add in milk and vanilla. Add salt and flour and mix until just combined well. Add cranberries, nuts and coconut. Divide dough in 1/2. Place 1/2 the dough on a piece of waxed paper or saran wrap. Shape into a log about 8" long and 2" around. Wrap in plastic wrap or waxed paper and refrigerate about 2 hours.
Cut into slices 1/4" thick. Place on ungreased baking sheets and bake at 375 for 12 minutes.
1 c. butter
1/2 c. sugar
2 T. milk
1 t. vanilla
1/2 t. salt
2 1/2 c. flour
3/4 c. dried cranberries or craisins
1/2 c. chopped nuts
3/4 c. coconut
Cream butter and sugar, add in milk and vanilla. Add salt and flour and mix until just combined well. Add cranberries, nuts and coconut. Divide dough in 1/2. Place 1/2 the dough on a piece of waxed paper or saran wrap. Shape into a log about 8" long and 2" around. Wrap in plastic wrap or waxed paper and refrigerate about 2 hours.
Cut into slices 1/4" thick. Place on ungreased baking sheets and bake at 375 for 12 minutes.
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