It is week three of our Cookie Connection - Coconut and Cranberry (recipe below) and we decided on a house which frequently has a lovely lady watering her garden who often says hello to us all as we pass by on our walks to the bay.
She wasn't home today, however we had a nice conversation with her husband and as our little girl passed over the cookie bag she told him we had "baked them in Mama's kitchen" (bless) - all the while keeping a careful eye on his dog who was just a little bit too big for her comfort level!
A sword fight ensued on the way home, you know - as you do!
If you fancy making yourself a batch of cookies, this weeks are Cranberry and Coconut and are rather yummy.
225gm/8oz softened butter
140g/5oz caster sugar
1 egg yolk
2 teaspoons vanilla
60g/2.5oz dried cranberries
Preheat oven to 180oC/375F. Beat butter and sugar, then beat in egg and vanilla. sift the flour and a pinch of salt into the mixture then add the coconut and cranberries and stir until thoroughly mixed. Scoop tablespoon sized amounts onto tray and bake 10-15 minutes until golden. Leave 5 minutes on tray then transfer to wire rack to cool.
Next weeks cookie recipe is going to be Donkey Drops! It is a family cookie recipe Linda has been making for over 40 years - thanks so much for sharing the recipe.
If you have an old family recipe you would like to share, please do - I love to bake something with a personal history, it makes them extra special :)