1 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon water
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon salt
36 maraschino cherries, well drained
2 cups confectioners' sugar
1/4 to 1/3 cup whole milk
4 cups sweetened shredded coconut, finely chopped
1. Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in water and vanilla. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture.
2. Shape 1 tablespoon full of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake until bottoms are browned, 18-20 minutes. Remove to wire racks to cool.
3. Stir together confectioners' sugar and enough milk to reach a smooth dipping consistency. Dip cookies, then roll in coconut. Place on waxed paper; let stand until set.
A juicy maraschino cherry is the secret center tucked inside these special cookies. My mom was inspired to create this by a recipe she clipped out of a newspaper more than 30 years ago.
TOTAL TIME: Prep: 20 min. Bake: 20 min./batch + cooling
YIELD: about 3 dozen.
1 cookie: 174 calories, 9g fat (7g saturated fat), 14mg cholesterol, 102mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 1g protein.