Coconut Wreath Cookies
A real sign of the season!
- ½ cup butter or margarine, softened
- ½ cup granulated sugar
- 1 large egg
- 1 (3½-ounce) pack of shredded, sweetened coconut
- 1¾ cups all-purpose flour
- Red and green candied cherries, sliced
Preheat oven to 375°F.
Grease and flour a baking sheet.
In a large bowl, beat together butter and sugar.
Blend in egg and coconut. On low speed, add flour, ½ cup at a time, until blended.
Wrap dough in plastic wrap and chill for several hours.
On floured surface, roll 1/3 of dough at a time to ¼" thickness. Using a 2½" doughnut cutter, cut dough into rings. Gather trimmings; roll out dough; cut more cookies.
Remove any excess coconut from edges; edges of cookies should be smooth.
Place cookies on prepared baking sheet 1" apart.
Arrange cherry slices on cookies to resemble flower petals; press into cookies.
Bake cookies in batches for 10 minutes, or until brown.