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My review
Coconut Raisin Cookies
sal
"Velvety shortbread cookies with coconut and raisins. Pecans also taste great in these cookies."
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Ingredients
30 m servings 194 calsOriginal recipe yields 24 servings (2 dozen)
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Directions
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- In a medium bowl, cream together the butter, white sugar, egg yolk and vanilla until smooth. Stir in the flour until well blended, then mix in coconut raisins and pecans (if desired). Chill for at least 4 hours or overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Roll tablespoonfuls of dough into balls or logs and place them 2 inches apart onto the prepared cookie sheets.
- Bake for 25 to 30 minutes in the preheated oven, or until lightly browned. Remove from cookie sheets to cool on wire racks.
Nutrition Facts
Per Serving: 194 calories; 10.7 g fat; 23.5 g carbohydrates; 1.8 g protein; 29 mg cholesterol; 75 mg sodium. Full nutrition
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Newest
11/25/2009
I made these this afternoon after making something else for Thanksgiving and having left over coconut and pecans to use. I didn't change a thing about the recipe and they turned out tasty. I thi...
4/18/2011
I substituted the raisins for Choco-chips. Yum! I like them, however, they were a little crunchy for my taste!
12/4/2010
Two stars due to the fact of recipe confusion. I am confused with the cook time on the top states 10 minutes, the recipe states 25-30. My husband chose this recipe without full review of comment...