Your Recipe’s
The Three "C's"
Ingredients
2 1/4 C all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 C light brown sugar, packed
1/2 C white sugar
3/4 C salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
1/2 C sweetened, shredded Coconut
1 C (4 oz.) chopped raw Cashews, unsalted
1 C chopped dried Cranberries
1/4 C (2 oz.) Coconut reserved for topping
Preheat oven to 300 F
In medium bowl combine flour, soda and salt. Mix well and set aside.
In a large bowl combine sugars with electric mixer on medium. Add butter and mix to form a grainy paste. Add eggs and vanilla; beat until smooth.
Add in flour mixture, Coconut, Cashews and Cranberries. Blend on low speed just until combined. Do NOT overmix.
Drop by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart. Sprinkle tops lightly with reserved Coconut.
Bake for 23-25 minutes or until bottoms turn golden brown. Transfer to a cool, flat surface.
Yields: 2 1/2 dozen
Enjoy!!! 😊
Ingredients
2 1/4 C all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 C light brown sugar, packed
1/2 C white sugar
3/4 C salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
1/2 C sweetened, shredded Coconut
1 C (4 oz.) chopped raw Cashews, unsalted
1 C chopped dried Cranberries
1/4 C (2 oz.) Coconut reserved for topping
Preheat oven to 300 F
In medium bowl combine flour, soda and salt. Mix well and set aside.
In a large bowl combine sugars with electric mixer on medium. Add butter and mix to form a grainy paste. Add eggs and vanilla; beat until smooth.
Add in flour mixture, Coconut, Cashews and Cranberries. Blend on low speed just until combined. Do NOT overmix.
Drop by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart. Sprinkle tops lightly with reserved Coconut.
Bake for 23-25 minutes or until bottoms turn golden brown. Transfer to a cool, flat surface.
Yields: 2 1/2 dozen
Enjoy!!! 😊