I dunno. It was Sunday morning and I just felt like baking some cookies. Sunday’s in the kitchen are very therapeutic for me and I was in a creative mood. I also like to look around the pantry and see what needs using. I found an overly large bag of pecans that I didn’t want to hold onto until Thanksgiving and a half used bag of coconut nearing it’s expiration date.
In my fridge were a jar of natural maraschino cherries from hubby’s birthday pineapple upside down cake from last year. Hmmm.
My creativity was sparked. I decided to make up a basic batch of cookie dough, divide it in half and make a butter pecan cookie and a cherry coconut. Yum, here we go. . .
Basic cookie dough
2 1/4 cups King Arthur measure for measure gluten free flour
1 teaspoon baking soda
1 teaspoon sea salt
1 cup butter, softened
3/4 cup organic cane sugar
3/4 cup organic light brown sugar
1 teaspoon vanilla
1/3 cup chopped pecans
24-30 pecan halves
1/2 cup finely flaked coconut
1/4 cup chopped maraschino cherries
12-15 all natural maraschino cherries, halves
finely flaked coconut
In a small mixing bowl mix the flour, baking soda and salt until well combined. Set aside. In a medium bowl beat the butter, sugars and vanilla with an electric mixer until creamy. Add in the eggs one at a time mixing until well combined.
Gradually beat in flour mixture. Divide the dough in half.
To one half stir in the pecans. To the other half stir in the coconut and chopped maraschino cherries. Cover both with plastic wrap and refrigerate for one hour.
Roll a tablespoon’s worth of dough into a ball. Roll the dough in maple sugar and place on a cookie sheet. Press the cookies down slightly with the bottom of a glass. Gently press a pecan half into the center of each cookie.
Roll a tablespoon’s worth of dough into a ball. Roll the dough in a mixture of half coconut, half powdered sugar. Press the cookies down slightly with the bottom of a glass. Gently press a half of a maraschino cherry into the center of each cookie.
Bake at 375 degrees for 9 to 12 minutes or until golden brown. Let cool on the pan for 2 minutes; remove to a wire rack to cool completely.