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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 42 |
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I make these attractive cherry coconut cookies every Christmas for family and friends. During that busy time of year, I appreciate the fact that they freeze well, so I can make them ahead. Ingredients:
1 cup shortening |
1 cup sugar |
1 cup packed brown sugar |
2 eggs |
3/4 teaspoon almond extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
2-1/2 cups flaked coconut |
3/4 cup chopped almonds or pecans, optional |
1 jar (16 ounces) maraschino cherries, drained and halved |
Directions:
1. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in coconut and nuts if desired.
2. Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Place a cherry half in the center of each. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 7 dozen.
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