I love the slight tartness of dried cranberries, they balance out the sweetness of these cookies perfectly.
I did think of renaming them ‘Blink of an eye’ cookies due to the speed they disappeared off the plate.
COCONUT AND CRANBERRY COOKIES
Makes approx 25-30
225 g unsalted butter, softened
140 g caster sugar
1 egg yolk, lightly beaten
2 teaspoons vanilla extract
280 g plain flour
40 g desiccated coconut
60 g dried cranberries
Preheat the oven to 190 C / Gas 5.
Line two large baking trays with baking paper
Cream the butter and sugar together until light and fluffy, then beat in the egg yolk and vanilla extract.
Sift the flour and add to the butter mixture with the salt, coconut and cranberries. Mix well.
Place tablespoons of dough on the baking trays, spaced well apart and bake in the centre of the oven for 12-15 minutes until golden brown.
Remove from the oven and leave to cool on the trays for 5 – 10 minutes then transfer to a wire rack to cool completely.