Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
By Jefferson Adams
Published on 04/5/2011
Using a pre-made baking mix can often be hit or miss. Truly making one your own comes by adding personalized ingredients. Thick coconut shavings give these cookies phenomenal texture.
Using a pre-made baking mix can often be hit or miss. Truly making them your own comes with the personal ingredients you add. Thick coconut shavings give these cookies phenomenal texture. The cranberries add a nice layer of sweetness that to try and have just one—even two—of these simple indulgences is near impossible.
Ingredients: 3 cups gluten-free baking mix (for these, I like Pamela’s brand) 2 cups sugar 1 cup melted butter 2 tablespoons orange zest 1 ½ teaspoon vanilla extract (check for gluten-free) 1 ½ cups dried cranberries 1 cup unsweetened coconut flakes 2 teaspoons cinnamon 1 egg Pinch of salt
Directions: In a medium bowl, combine sugar, butter, orange zest, vanilla and egg.
Slowly add sugar and butter mixture to a larger bowl with baking mix, cinnamon and salt. Gently stir until well-combined. Fold in cranberries and coconut flakes. Cover and refrigerate dough for 1 hour.
Preheat over to 350° F and grease or line 2 baking sheets. Roll firmed dough into about 30 1-2-inch balls and align on sheet. Bake for 10-12 minutes. Let cool before serving.