2 cups sweetened flaked coconut, toasted until golden and cooled
1 cup packed dried apricots (about 7 ounces), quartered
1 cup dried cranberries
(about 5 ounces)
In a bowl whisk together flour, baking powder, and salt.
In another bowl with
an electric mixer beat together butter and sugar until light and fluffy. Add flour
mixture, sour cream, and egg and beat until a dough forms. Stir in coconut, apricots,
Halve dough and on a sheet of wax paper form each half into a 10-inch log, using
paper as a guide.
Chill logs, wrapped in wax paper, 4 hours, or until firm. (After the dough has been formed into a log it can be kept in the refrigerator
for one week or the freezer for one month. Thaw the frozen dough in the refrigerator
until sliceable, about four hours.)
Heat oven to 350 degrees F and lightly butter 3 baking sheets.
Cut logs into 1/3-inch-thick rounds with a serrated knife and arrange about 2
inches apart on baking sheets.
Bake cookies in batches in middle of oven until pale
golden, about 12 minutes, and transfer to racks to cool.
The baked cookies keep
in airtight containers at room temperature for four days.
Makes about 56 cookies
Posted by Chyrel at Recipe Goldmine 9/18/2001 1:27 pm.