1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
2-1\2 cups 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 oz.) maraschino cherries, drained and halved
In a mixing bowl, cream shortening and sugars. Add the eggs, one at a time,
beating well after each addition. Beat in the extract. Combine the flour, baking soda
and salt; gradually add to the creamed mixture. Stir in the coconut and nuts if desired.
Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Place a
cherry half in the center of each cookie. 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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