Ingredients
1 cup butter, softened1/2 cup confectioners’ sugar1 tablespoon water1 teaspoon vanilla extract2 cups all-purpose flour1 cup quick-cooking oats1/2 teaspoon salt36 maraschino cherries, well drainedCOATING:2 cups confectioners’ sugar1/4 to 1/3 cup whole milk4 cups sweetened shredded coconut, finely chopped
Preparation
Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in water and vanilla. In another bowl, whisk flour, oats and salt; gradually beat into creamed mixture.
Shape 1 tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake until bottoms are browned, 18-20 minutes. Remove to wire racks to cool.
Stir together confectioners’ sugar and enough milk to reach a smooth dipping consistency. Dip cookies, then roll in coconut. Place on waxed paper; let stand until set.
