| CHERRY COCONUT COOKIES |
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Makes 3-1/2 dozen cookies3/4 cup sugar 2/3 cup Butter Flavor Crisco or 2/3 Butter Flavor Crisco stick 1 egg 1 teaspoon grated lemon peel 3/4 teaspoon almond extract 1/2 teaspoon salt 1 -3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 cup flaked coconut 1/2 cup coarsely chopped pecans 1/3 cup quartered maraschino cherries, well drained Heat oven to 350ºF. Place sheets of foil on countertop for cooling cookies. Combine sugar, shortening, egg, lemon peel, almond extract and salt in large bowl. Beat at medium speed with electric mixer until well blended. Combine flour, baking powder and baking soda. Add gradually to creamed mixture at low speed. Mix until blended. Stir in coconut, pecans and cherries. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet. Bake for 11 to 12 minutes. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. |
