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Cherry Coconut Cookies

cherry-coconut-cookies

Cook Time: 45 Min

Yield: 4 Servings

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cherry-coconut-cookies

Ingredients

  • 3/4 C. sugar
  • 2/3 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 large egg
  • 1 tsp. grated lemon peel
  • 3/4 tsp. Spice Islands® Pure Almond Extract
  • 1/2 tsp. salt
  • 1 3/4 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 3/4 C. flaked coconut
  • 1/2 C. coarsely chopped pecans
  • 1/3 C. quartered maraschino cherries

Directions

  1. HEAT oven to 350ºF.
  2. COMBINE sugar, shortening, egg, lemon peel, almond extract and salt; beat at medium speed until well blended.
  3. COMBINE flour, baking powder and baking soda; gradually add to shortening mixture at low speed. Mix until blended.
  4. STIR in coconut, pecans and cherries by hand. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet.
  5. BAKE 11 to 12 minutes. Cool 2 minutes on baking sheet; remove to a cooling rack to cool completely.

Cherry Coconut Cookies

cherry-coconut-cookies

Cook Time: 45 Min

Yield: 4 Servings

Ingredients

  • 3/4 C. sugar
  • 2/3 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 large egg
  • 1 tsp. grated lemon peel
  • 3/4 tsp. Spice Islands® Pure Almond Extract
  • 1/2 tsp. salt
  • 1 3/4 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 3/4 C. flaked coconut
  • 1/2 C. coarsely chopped pecans
  • 1/3 C. quartered maraschino cherries

Directions

  1. HEAT oven to 350ºF.
  2. COMBINE sugar, shortening, egg, lemon peel, almond extract and salt; beat at medium speed until well blended.
  3. COMBINE flour, baking powder and baking soda; gradually add to shortening mixture at low speed. Mix until blended.
  4. STIR in coconut, pecans and cherries by hand. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet.
  5. BAKE 11 to 12 minutes. Cool 2 minutes on baking sheet; remove to a cooling rack to cool completely.

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