Coconut-Cranberry Biscotti

Ingredients

• ½ cup (1 stick) Danish Creamery Butter
• ¾ cup sugar
• 1 Tablespoon milk
• ½ teaspoon vanilla
• 3 eggs
• 3 cups flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• *1 cup sweetened flaked or shredded coconut
• ¾ cup dried sweetened cranberries

Directions

Preheat oven to 350°F.

Cream butter and sugar. Beat in milk, vanilla and eggs. Combine flour, baking powder and salt; blend into butter mixture. Mix in coconut and cranberries. Divide dough in half and shape into two 12-inch long logs on a lightly floured surface. Place on a buttered or parchment lined cookie sheet. Bake 25-30 minutes or until golden brown. Cool slightly and cut into ½-inch diagonal slices. Reduce oven temperature to 250°F. Place slices on a cookie sheet and bake for approximately 1 hour, until biscotti is dry.

Yield: 4 dozen

*For best results process coconut in food processor with blade attachment until coconut pieces are smaller ground-nut-sized particles. The resulting log will be easier to slice and have a more uniform texture.

Source: Challenge package recipe developed by Challenge Home Economist.