Friday, May 10, 2013
Cherry Bon Bon Cookies
Surprisingly, these may be my favorite cookie of the master mix series. And they have coconut in them! Who would have believed it? These are a soft cookie packed with lots of goodies, like mini chocolate chips, chopped maraschino cherries and coconut flakes to make a cookie that's packed with flavor. Made with the same master cookie mix I've featured all week, it's awesome how easy these were to make. There's barely any measuring to do here, all done with a bowl, a pastry blender and a spatula so you've got minimal clean up and a cookie with maximum taste.
Have I properly displayed the amazing flexibility you have with one simple mix? And I've only shared 5 of the 51 recipes inside 1 Master Mix, 51 Cookies. There are still a few more combinations I want to try out, but I think these Cherry Bon Bon Cookies will be a tough act to follow. The chopped cherries, though drained, do add some moisture (and a slight pink hue), so you may not need the milk, but I added it anyway. These are a great every cookie, or make a batch for a special occasion, maybe a teacher gift, or add to your holiday line up. Speaking of, it may be a bit early to think about (well, if you're not me), but I'll bet this master cookie mix speeds up your holiday baking--people will think you spent weeks, when in reality, one mix helped you create all kinds of delicious cookies.
Cherry Bon Bon Cookies
10 ounces maraschino cherries
2 1/4 cups master cookie mix
1/2 cup margarine, softened
2 Tablespoons milk
1/2 cup miniature chocolate chips
1/2 cup coconut flakes
Drain cherries of excess juice and chop, either with a knife on a cutting board or in a mini processor. Set aside.
Measure master mix into a large bowl. Add margarine and using a pastry blender or two forks, cut margarine into mix until it resembles coarse crumbs.
Add egg and stir with a spatula or spoon to combine, then add milk, continuing to stir until a dough forms. Stir in chopped cherries, mini chocolate chips and coconut.
Drop dough onto parchment or Silpat lines cookie sheets. (Note: I used a small cookie scoop).
Bake at 375 degrees F for 8-10 minutes until set and gently golden. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Remove from oven and cool on pan for 5 minutes before transferring to wire racks to cool completely.
Makes 3 dozen cookies.
The Cookie Princess
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