Coconut Cranberry Chews

Ingredients

• About 1 1/2 cups (3/4 lb.) butter or margarine, at room temperature 
• 2 cups sugar 
• 1 tablespoon grated orange peel 
• 2 teaspoons vanilla
• 3 1/4 cups all-purpose flour 
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups dried cranberries 
• 1 1/2 cups sweetened flaked dried coconut 
• 
  
• Preparation
• 1. In a large bowl, with a mixer on medium speed, beat 1 1/2 cups butter, sugar, orange peel, and vanilla until smooth.
• 2. In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes. Mix in cranberries and coconut.
• 3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
• 4. Bake in a 350° regular or convection oven until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Recipe from Sunset