from Challenge Dairy, by way of Anne, by way of YAAPS
About 1½ cups (¾ lb.) butter, at room temperature
2 cups sugar
1 Tablespoon grated orange peel
2 teaspoons vanilla
1 large egg
3¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1½ cups dried cranberries
1½ cups sweetened flaked dried coconut
1. In a large bowl, with a mixer on medium speed, beat 1½ cups butter, sugar, orange peel, and vanilla until smooth. Beat in egg, until well blended.
2. In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes (see notes). Mix in cranberries and coconut.
3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12″ x 15″ baking sheets.
4. Bake in a 350°F regular or convection oven until cookie edges just begin to brown, 11 to 15 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Yield: About 6 dozen cookies
PREP AND COOK TIME: About 1 hour
NOTES: The mixture may look dry until it comes together as a dough. If its too crumbly to form into balls, the dough need to be mixed longer; it should be a smooth homogeneous mass.
Per cookie: 92 cal., 45% (41 cal.) from fat; 0.7 g protein; 4.5 g fat (2.8 g sat); 12 g carb (0.4 g fiber); 58 mg sodium; 13 mg chol.
My notes: I just use the zest of an entire orange. Sometimes the cookies are really orange-y, sometimes not at all, depending on the size of the orange; they’re good either way. DH really, really likes these.