Ingredients:
- 1 cup soft butter or margarine
- 1/2 cup light brown sugar, firmly packed
- 1 egg
- 2 cups sifted all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup rolled oats
- 1/4 cup finely chopped pecans
- 1/4 cup finely chopped red candied cherries
- confectioners' sugar icing, thin
- flaked or shredded coconut (tinted, if desired)
Preparation:
Beat butter until creamy; add sugar gradually, beating until light and fluffy. Beat in egg. Sift flour and baking powder together; stir into butter mixture. Stir in oats, nuts and chopped cherries. Shape into wreaths. Bake on ungreased cookie sheets in a 350 degree F. oven for 12 to 15 minutes. When cool, frost with a thin confectioners' sugar icing. Sprinkle with coconut and decorate with additional chopped pieces of candied cherries.Makes about 3 1/2 dozen.
To tint coconut, put coconut in a plastic storage bag. Add a few drops of food coloring and shake well until coconut is evenly tinted. If using paste color, thin a dab with a few drops of water first.
For thin icing, mix about 1 1/2 cups of confectioners' sugar with 2 tablespoons of milk. Add a little more milk to thin more, if necessary.
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