Eggs are not used to make these cookies.
| Servings: | 42 |
| Yield: | 7 dozen |
Ingredients
- 1 cup butter
- 1 cup white sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 cup finely chopped red and green candied cherries
- ½ cup chopped pecans
- 1 cup flaked coconut
Instructions
- In mixing bowl beat butter or margarine until softened. Add the sugar and beat until fluffy. Add the milk and vanilla and mix well.
- Add the flour and beat until well mixed. Stir in the cherries and pecans.
- Shape into three 7-inch long rolls. Roll in the coconut to coat.
- Wrap in plastic wrap and chill for several hours or overnight.
- Preheat oven to 375 degrees F.
- Cut rolls into 1/4-inch slices and place on an ungreased cookie sheet. Bake about 12 minutes or until done. Remove to a wire rack and cool.
Nutrition Facts
| Calories | 112 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 39 mg |
| Sugars | 8 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
They were good but I had to leave out the nuts and berries. I also didn’t bake them as long as directed.
My son has milk, egg, peanut, and tree nut allergies. I made this cookie as an alternative to the ones with egg in it. THEY WERE AWESOME! I couldn’t tell the difference between the typical sugar cookie and these. Of course we did leave out the nuts and coconut. We rolled them out and used a heart shaped cookie cutters and decorated them with frosting and sprinkles. Thank you sooooo much for the great recipe!
My son has milk, egg, peanut, and tree nut allergies. I made this cookie as an alternative to the ones with egg in it. THEY WERE AWESOME! I couldn’t tell the difference between the typical sugar cookie and these. Of course we did leave out the nuts and coconut. We rolled them out and used a heart shaped cookie cutters and decorated them with frosting and sprinkles. Thank you sooooo much for the great recipe!
My oven quit and I had to do cookies. Found this recipe and the comment about not needing to bake them. Was afraid they would taste of raw flour, so I browned the flour in my old dutch oven on top of the stove, mixed the lot and even stirred in half a cup of peanut butter instead of a whole cup of butter, on the second batch. Doubled the vanilla, and put some cinnamon on the second batch, as well as making little balls and squashing them flat. Kudos from everybody and lots of requests for my “seat of the pants recipe”.
Excellent and easy recipe. My son can’t have nuts and won’t eat cherries but even without these the cookies were great. Next time I will use an extra tbs milk as they were slightly crumbly to slice. The golden baked cookies were lovely and chewy and the darker baked cookies were lovely and crisp. Win win!
Really good cookies! I made a variation, since 1 c butter seemed heavy- I used 1/2 c vegan margarine (smart balance light) and 1/2 cup applesauce (unsweetened). They turned out great! Thanks!!
What a nice change of pace. The coconut influence is enjoyable. I didn’t have candied fruit in the house, so I just used walnuts. Then after cutting into slices I sprinkled the remaining coconut on the top of each cookie. I also added a tiny bit more milk based on a prior comment. The dough was easy to handle and get into the 3 rolls. I’ll make them again.
These were very good! I did make some changes, though because I didn’t have all the ingredients on the list. I used splenda, walnuts and dried berries (cranberries, cherries and blueberries). I reconstituted the berries in warm water for several minutes to plump them up. I did have to add a splash more milk because the dough was a bit crumbly. Also, I didn’t want to wait to chill them, the oven was already hot from baking biscuits. So, I just pinched off a chunk of dough, rolled it into a ball, them smushed the ball flat, patted it on both sides with the cocounut and baked. Next time I’ll chill the bowl of dough in the freezer for about 10 min. first because the dough was a little soft, but I managed okay and they came out nicely. I would definitely make these again.
It was not moist enough to form three 7-inch rolls. I managed to make several smaller rolls, but a lot of it crumbled the next day as I tried to slice them. The coconut wouldn’t stick to the rolls, either.
My oldest daughter and her husband loved these! I had to make them several times in a row. I did make some changes though, I used half a cup brown sugar and half a cup white sugar and it worked out great. thanks so much
These are amazing cookies and can also be served without baking. I was given this recipe from my nana, and if you like cherries you will love these cookies!!!