Makes about 36 small cookies
4 oz. unsalted butter
1 cup sugar
2 tsp. vanilla extract
3 large eggs, lightly beaten
2 cups flour
1/4 tsp. salt
2 tsp. baking powder
1/2 cup toasted dry shredded coconut
1/2 cup dried tropical fruit bits
1/4 cup chopped crystallized ginger
1/4 cup chopped toasted almonds
In a mixing bowl, cream the butter until it is light. Gradually add the sugar and vanilla and then beat in the eggs. Stir in the flour, salt and baking powder. Fold in the coconut, fruit bits, ginger and toasted almonds.
Spoon strips of batter that are about 2 inches wide and 10 inches long onto parchment or silicone-lined baking sheets. Bake in a preheated 375-degree oven for 20 minutes, until they are golden. Remove from pan and cool about 30 minutes. Cut the loaves into diagonal slices that are about 1/2-inch wide. Return slices to the baking sheet and bake 10-14 minutes or until lightly toasted. Cool and store in airtight containers.