COCOA COCONUT CLOVE COOKIES
with ginger and sliced almonds! Makes a great holiday cookie! Intense flavors contrast with light textures, surprising the palate!
Makes 5 dozen
Preheat oven to 375 degrees
1/2 c. trans fat-free margarine, at room temperature
1 c. sugar
1 t.baking soda
1 t. salt
1/2 c. grape juice
1 T. powdered ginger
1/2 t. ground cloves
2 T. unsweetened, dark powdered cocoa
2-1/2 c. all-purpose flour
1 c. flaked coconut
1 c. sliced almonds
1 c. old-fashioned rolled oats
In large mixing bowl combine margarine with sugar, baking soda and salt. Stir till creamy.
Add grape juice, ginger, cloves and cocoa. Stir well.
Add flour, and stir till all flour is moistened and ingredients completed incorporated.
Add coconut, almonds and rolled oats. Stir well to evenly distribute.
Take rounded teaspoonfuls of dough and roll them into balls between the palms of your hands. Place on well-greased baking sheet, about 2 inches apart.
Bake on bottom rack in preheated 375 degree oven for 10 minutes. Transfer to cooling rack. Cookies will be soft when you take them out of the oven, but will harden up as they cool – crisp on the outside and soft on the inside.
Notes: These cookies are great the way they are, but for holidays you may want to top them with a powdered sugar dust or a powdered sugar and cocoa dust. Or glaze them with: a powdered sugar, cocoa and water mix, or a powdered sugar, ginger and water mix. Or, use a combination for that tin of cookies you’re giving as a gift. When topping cookies always do it while they’re still warm.
Tastes great with red wine, Port wine, beer or coffee!