Ingredients
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2 cups butter
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1 cup dark brown sugar
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1 cup sugar
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2 eggs
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2 teaspoons vanilla
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4 cups soft unbleached flour
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1/2 teaspoon salt
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2 teaspoons baking soda
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1 cup rolled oats
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1 teaspoon cinnamon
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3 ounces semisweet chocolate
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1/4 cup cocoa
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1 teaspoon mint, almond or 1 teaspoon orange extract
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1 lemon, zest of, grated
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1/4 cup lemon juice
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1 cup dried cherries or 1 cup cranberries
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1/4 cup soft unbleached flour
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1 cup unsweetened desiccated coconut, toasted
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1/3 cup preserved gingerroot, minced
Instructions
- Cream the butter and beat in the sugars, one at a time.
- Add the eggs and vanilla, beat well.
- Mix the flour, baking soda and salt.
- Work into the creamed mixture.
- Divide the dough into four equal parts.
- Mix the oats and cinnamon into one part.
- Melt the chocolate in a small bowl in the microwave. Mix the slightly cooled melted chocolate into the second part, along with the cocoa and a flavouring of your choice.
- Mix the lemon zest and juice, and dried cherries into the third part, along with the 1/4 cup flour.
- Toast the coconut lightly in an ungreased heavy skillet.
- Let cool and mix the coconut and minced ginger into the last part.
- Shape each flavoured dough into an even log, 2" in diameter.
- Roll up tightly in waxed paper or plastic.
- Chill from 1 hour to 24 hours until wanted.
- Logs can also be frozen; thaw ten minutes before slicing.
- Cut thin slices (about 1/4" thick) from each log and bake on a lightly greased baking sheet, at 375°F for about 10 minutes.
- They should be just very lightly browned.
- Place well apart, as they spread.
- The dough should still be quite chilled when it goes into the oven.