These cookies are a holiday favorite around our house. You can top them off with cherries or chocolate—or some of each!
—ALICE MCTARNAGHAN CASTLETON, NY
PREP: 20 MIN. • BAKE: 10 MIN./BATCH • MAKES: ABOUT 4 DOZEN
1/3 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
1 large egg yolk
1 1/2 teaspoons almond extract
2 teaspoons orange juice
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 cups coconut, divided
Candied cherries and/or chocolate kisses
1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in the egg yolk, extract and juice. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in 3 cups of the coconut. Cover and chill for at least 1 hour.
2. Shape into 1-in. balls; roll in the remaining coconut. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Immediately place a cherry or a chocolate kiss on top of each cookie. Cool 5 minutes; remove to a wire rack to cool completely.