Cookie
Administrator
1 cup butter, softened
1/2 cup confectioners’ sugar
1 tablespoon water
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup quick cooking oats
1/2 teaspoon salt
36 maraschino cherries, well drained
Glaze Coating
Directions
Preheat oven to 350 degrees.
In a bowl, cream the butter, sugar, water and vanilla.
In another bowl, combine the flour, oats and salt; gradually add to the creamed mixture.
Shape a tablespoonful of dough around each cherry to form a ball. Place 2-inches apart onto ungreased baking sheets. Bake for 18 to 20 minutes or until bottoms are browned. Let cool.
Glaze Coating
2 cups confectioners’ sugar
1/4 to 1/3 cup milk
2 cups flaked coconut, finely chopped
Directions
In a bowl, combine sugar and enough milk to make a smooth dipping consistency. Dip cookies into glaze, then roll into coconut.
Makes 36 cookies.
1/2 cup confectioners’ sugar
1 tablespoon water
1 teaspoon vanilla extract
2 cups all purpose flour
1 cup quick cooking oats
1/2 teaspoon salt
36 maraschino cherries, well drained
Glaze Coating
Directions
Preheat oven to 350 degrees.
In a bowl, cream the butter, sugar, water and vanilla.
In another bowl, combine the flour, oats and salt; gradually add to the creamed mixture.
Shape a tablespoonful of dough around each cherry to form a ball. Place 2-inches apart onto ungreased baking sheets. Bake for 18 to 20 minutes or until bottoms are browned. Let cool.
Glaze Coating
2 cups confectioners’ sugar
1/4 to 1/3 cup milk
2 cups flaked coconut, finely chopped
Directions
In a bowl, combine sugar and enough milk to make a smooth dipping consistency. Dip cookies into glaze, then roll into coconut.
Makes 36 cookies.