Jeweled Coconut Crisps


When I anticipate a busy day during the holiday season, I make this cookie dough the night before. The next day, I just slice and bake. --Eileen Milacek, Waukomis, Oklahoma

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
30 servings


  • 1 cup butter (no substitutes), softened

  • 1 cup sugar

  • 2 tablespoons milk

  • 1 ½ teaspoons vanilla extract

  • 2 ½ cups all-purpose flour

  • ¾ cup finely chopped red and green candied cherries

  • ¾ cup finely chopped pecans

  • 1 cup flaked coconut


  1. In a mixing bowl, cream butter and sugar. Beat in milk and vanilla. Stir in flour, cherries and pecans. Shape into two 8-in. logs. Sprinkle the coconut over waxed paper; place each log on waxed paper and roll in coconut. Wrap in plastic wrap. Refrigerate for 4 hours or until firm.

  2. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.