| CHOCOLATE CHERRY OATMEAL FANCIES |
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Makes about 4 Dozen Cookies 1/2 cup sliced almonds 1 -1/4 cups firmly packed light brown sugar 3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick 1 egg 1/3 cup milk 1 teaspoon vanilla 1/2 teaspoon almond extract 3 cups quick oats, uncooked 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 6 ounces white baking chocolate, coarsely chopped 6 ounces semi-sweet chocolate, coarsley chopped 1/2 cup coarsely chopped red candied cherries or well-drained, chopped maraschino cherries Heat oven to 350ºF. Spread almonds on baking sheet. Bake at 350ºF for 5 to 7 minutes or until almonds are golden brown. Cool completely; reserve. Increase oven temperature to 375ºF. Grease baking sheets. Place sheets of foil on countertop for cooling cookies. Place brown sugar, shortening, egg, milk, vanilla and almond extract in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda and salt. Add to shortening mixture; beat at low speed just until blended. Stir in white chocolate, semi-sweet chocolate, cherries and reserved almonds. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheets. Bake one baking sheet at a time at 375ºF for 10 to 12 minutes or until cookies are lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. |
