Snowy white coconut and glistening red cherries add holiday cheer to these shortbread-style cookies making them an ideal addition to Christmas cookie platters.
Makes 18 - 20 cookies.
Drain the maraschino cherries. Cut 10 of the cherries in half, pat dry and set aside. Coarsely chop the remaining cherries, blot excess liquid, and set aside.
Cream together the butter (or margarine), sugar, and almond extract, for 2 minutes.
Whisk together the flour, baking powder, and salt then stir into the butter mixture until incorporated.
Gently fold the reserved coarsely chopped cherries into the cookie dough.
Cover dough with plastic wrap and refrigerate 1 hour.
Preheat oven to 350 degrees (F).
Shape dough into walnut-sized balls. Roll in coconut flakes and place on parchment-lined baking sheets, leaving 2 inches between cookies.
Bake 10 - 12 minutes until bottom of cookies are slightly golden. Remove from oven and immediately press the reserved cherry halves into the center of each cookie.
Cool on cookie sheet for 5 minutes then remove and cool completely on a wire rack.
https://cinnamonsugarandalittlebitofmurder.com