Desserts in the 1940's were not nearly as sweet as we are accustomed to today. I've come to really appreciate this about older recipes, and actively avoid making things like American buttercream. These cookies are barely sweet, delicate, and just a lovely little shortbread treat.
The original recipe in my grandma's book was called "Swedish Sprits," and allowed for a few things to be sprinkled on the top, like colored sugar or "decorettes" (sprinkles). Otherwise, it was simply the cookie dough with nothing else fancy. I felt it needed a little extra texture and at least a pop of extra flavor, so we added in the dried cranberries and coconut.
Storage
Store these cookies in a sealed container for up to a week at room temperature.
Related
Looking for other recipes like this? Try these:
Grace Says:
Shortbread cookies don't generally turn a dark golden brown like chocolate chip cookies might. Look for browning at the edges, not the top.
📖 Recipe
Cranberry Coconut Sprits Cookies
Ingredients
- 1 ½ cups soft butter
- ½ cup sugar
- 1 egg
- ½ t vanilla extract
- ½ t coconut extract (or just another ½ t vanilla)
- 2 cups flour
- ½ t baking powder
- pinch salt
- ½ cup dried cranberries
- ½ cup coconut flakes, sweetened or unsweetened (optional)
Instructions
- Preheat oven to 400℉. Set the rack to the middle. In a mixer, cream the butter and sugar. Then add egg, vanilla, and coconut extract, and beat until it's well-mixed. Add in the flour, baking powder, and salt, and mix until dough is smooth. Then add in the cranberries and mix just until they're well-distributed.
- Line a cookie sheet with parchment paper, and then roll the dough into 1-1.5" balls. Using a scrap of parchment paper and a glass, cover the balls with the parchment scrap to make sure it doesn't stick and then flatten them into circles with the glass until they're about ½" thick. Then sprinkle the coconut flakes on top and press them into the dough lightly.
- Bake for 12-15 mins, until the edges have started just to brown slightly. They will be quite pale even when fully cooked. Check them frequently after the 10-minute mark, since they're likely to burn quickly. Transfer them carefully to a cooling rack and wait until cool to serve.
Did you make this recipe? Let me know!