We love traditional holiday baking, but we’re also fond of taking shortcuts when the season gets a little hectic. These festive treats yield a pretty plate, but don’t require an entire afternoon in the kitchen.
■ ¼ cup butter, room temperature
■ 1 cup powdered sugar
■ 1 tablespoon half-and-half
■ ½ teaspoon vanilla
■ 2 cups sweetened flaked coconut
■ 1 cup crisp rice cereal, finely crushed, divided
Cream butter until fluffy. Add powdered sugar, half-and-half and vanilla. Add coconut and half of the cereal and stir to combine.
Chill mixture for 30 minutes to stiffen up slightly.
Shape a spoonful of the mixture into a log shape, about ½-inch diameter by 2 inches long. Roll in the remaining crushed cereal to coat. Place on parchment or waxed paper and chill in refrigerator to harden. Transfer to airtight container and store in the refrigerator for up to two weeks.