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Home cooking: Coconut-Cran Delights

January 22, 2013

Sandy O'Neil of Keedysville learned to cook from her mother, and was also a 4-H Club participant as a child.

"When I was in 4-H, if you weren't on a farm, it was the old stuff — you cooked and sewed," she said.

Now O'Neil cooks for her family — her husband, two sons and her older son's wife — and she has a collection of family recipes. When she considered which cookie recipe she should enter in The Herald-Mail's 2012 Cookie Exchange Contest, she went with a family favorite. But she added some seasonal color.

"I started with a cookie that my mother-in-law had given me," she said. "(I thought) red berries in a green cookies would make it look good for Christmas."

O'Neil's recipe was among judges' top selections in the contest, but her recipe — Coconut-Cran Delights — picked up two popular ingredients in last year's contest.

O'Neil said she had taken her mother-in-law's recipe and adjusted it.

"It had nuts and candy bar pieces. That was pretty sweet, and my family doesn't care for nuts in cookies," she said. "I wanted to make it healthier — something that's a good cookie but has a little nutritional value there."

So O'Neil took out the nuts and added cranberries. For the cookie contest, she added some green food coloring to the batter.

— Chris Copley, Lifestyle assistant editor



Coconut-Cran Delights

1/2 cup shortening

1/2 cup butter

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cup quick oats

6 ounces chocolate chips

1/2 cup craisins (dried cranberries)

1/2 cup chopped walnuts

1/2 cup sweetened, shredded coconut



Icing

1/2 cup confectioners sugar

1/4 teaspoons milk



Heat oven to 350 degrees.

Cream together shortening and butter. Add sugars and mix well. Add eggs and vanilla and mix well.

Add flour, baking soda and salt and mix well.

Stir in oats, chocolate chips, craisins, walnuts and coconut and mix well.

Drop by spoonfuls onto cookie sheet. Bake for 9 to 11 minutes until light brown on the edges.

Mix together confectioners sugar and milk to make icing; add milk if necessary. When cookies are completely cooled, drizzle with icing.

— Original recipe by Sandy O'Neil of Keedysville

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