Cranberry Coconut Cookies
Serves:24


Ingredients
1 cup fresh or frozen cranberries
6 tbsp. sugar
1/4 cup cranberry juice
OR water
2 tbsp. cornstarch
2 tbsp. shredded coconut
2 tbsp. sliced almonds
1 tbsp. butter or margarine
1/2 tsp. finely shredded lemon peel
1/8 tsp. salt
1 pouch sugar cookie mix
1/2 cup all-purpose flour
1 tub ready-to-spread vanilla frosting

Instructions
1. For filling, in saucepan combine cranberries, sugar, juice,
cornstarch, coconut, almonds, butter, lemon peel and salt. Bring to a
boil; reduce heat.
Cook for 5 to 7 minutes or until sugar is dissolved and mixture is
thickened. Remove from heat; cool.
2. Preheat oven to 350°F. Prepare cookie mix as directed on package
except stir in the 1/2-cup flour. On lightly floured surface, roll
dough to 1/4-inch thickness. Cut with 2-inch round cookie cutter.
Place half of the cookie rounds on ungreased baking sheet; dot with
1-1/2 teaspoons filling. Top with remaining cookies; seal edges with
fork.
3. Bake for 10 to 15 minutes or until edges are lightly browned.
Remove cookies from cookie sheet; cool on wire rack. Frost cookies
with vanilla frosting.


Recipe Courtesy of: YourStoresRecipes