Coupled with a tall glass of ice-cold milk, a few of my cherry cookies make a great snack or dessert. I love the fun combination of coconut and bits of cherries.
—JUDY CLARK ELKHART, IN
PREP: 10 MIN. • BAKE: 10 MIN./BATCH • MAKES: 4 DOZEN
1 cup packed brown sugar
3/4 cup butter, softened
1 large egg
2 tablespoons 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup maraschino cherries, well drained and chopped
1/2 cup flaked coconut
1/2 cup chopped pecans
1. In a large bowl, cream brown sugar and butter until light and fluffy. Beat in the egg, milk and vanilla. In another bowl, mix the flour, salt and baking soda; gradually beat into creamed mixture. Stir in the cherries, coconut and pecans.
2. Drop dough by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks to cool.