Coconut Cranberry Cookies

By lynleywoman

Ingredients

• 1 cup unsalted butter at room temperature
• 1 cup sugar
• pinch salt
• 1 large egg lightly beaten
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp each baking soda,cream of tartar
• 1 cup unsweetened dried coconut
• 1 cup dried cranberries

Preparation

Step 1

In large mixing bowl using electric mixer on low,beat butter,sugar and salt until fluffy, about 2 minutes. Beat in eggs and vanilla.
In a separate bowl,whisk flour,baking soda and cream of tartar. Add to butter mixture. Beat until just combined. Add coconut and cranberries. Mix until just combined.
If dough is too sticky, refrigerate up to 1 hour. Otherwise,scoop by tablespoonful and form into balls. Place, 2 inches apart, on parchment-lined baking sheets. Gently flatten each ball with fork. If dough sticks to fork, dip in cold water.
Bake in preheated 350F oven until just firm and lightly golden,about 12-15 minutes. Cool 5 minutes on baking sheet.
Store in airtight container at room temperature up to 1 week or freeze up to 1 month.