Ingredients

Notes

*Butter can be substituted for vegetable shortening.

Directions

Place coconut, pecans and dates together in a food processor, pulse until finely ground and combined, and set aside. Sift together flour, baking soda and spices, and set aside. Cream sugars and shortening together in a standing mixer until light and fluffy. Add eggs, buttermilk and anise extract, and mix until thoroughly combined. Stir in flour mixture until combined, and then fold in ground coconut, nuts and fruit mixture. Dough should be stiff. Allow dough to chill until ready to use.

Preheat oven to 350 degrees. Once dough has chilled, shape into 1-inch balls and place about 2 inches apart on a parchment-lined baking sheet. Bake for 8 to 10 min. Transfer cookies to wire rack to cool. Once cool, dip in powdered sugar to coat, shaking off any excess sugar. Store in an airtight container.

Yields

4 dozen

Thanks To

Debra Blakley, Savory Spice Shop – Oklahoma City, OK owner

Make This Recipe!

Make this recipe how many times?
Savory Spice Shop Ingredients
Cinnamon, Saigon Cassia, Supreme, Ground 1 oz bag $3.10
Cinnamon, Saigon Cassia: Ground 1/2 oz bag $1.70
Allspice Berries, Jamaican, Ground 1/2 oz bag $2.65
Pepper, Black, Malabar: Coarse 1 oz bag $2.65
Cloves, Madagascar, Ground 1/2 oz bag $2.30
Mace, Ground 1/2 oz bag $5.20
Anise Extract Pure -2floz $5.60
Have a Savory Spice recipe you would like to share?


"This is so exciting to discover your products! When you sent me the sample of Mt. Elbert with the gift set I was giving away, it drove me back to your website to learn more about your products! Thanks for all this new excitement in life! The kitchen never felt better!!"
- Cheryl C. of Ridgefield, CT

Customer Reviews ( Add a Review )

There are no reviews yet. Won't you be the first to add one?