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1. Preheat oven to 325 degrees F. Line 2 cookie sheets with parchment paper or foil; set aside. Place raisins in bowl; cover with boiling water. Let stand 15 minutes. Drain. Pat dry with paper towels; set aside.
2. Meanwhile, in mixing bowl beat butter with electric mixer on medium speed 30 seconds. Beat in sugars until well combined. Add egg; beat until combined. In small bowl combine flour, milk powder, cinnamon, and baking soda. Add to egg mixture, beating well (mixture will be crumbly). Stir in raisins and coconut. Knead dough until it holds together.
3. Divide dough in half. Cover; chill dough at least 1 hour. On floured surface, roll half of dough at a time to 1/4 inch thick. Using 4-inch gingerbread man cutter, cut out dough;* place on prepared cookie sheets. Repeat with remaining half of dough and scraps.
4. Bake cookies about 15 minutes or until edges are just firm but centers appear slightly soft. Cool on sheet 1 minute; transfer to wire racks.