Kris Kringles

Submitted By: Marie Delffs


  • 1 cup butter-flavored shortening
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 2 eggs
  • 3/4 teaspoon almond extract
  • 21/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 21/2 cups flaked coconut
  • 3/4 cup chopped almonds or pecans, optional
  • 1 (16-ounce) jar maraschino cherries, drained and halved
  • Instructions

    In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in almond extract. Combine flour, baking soda, and salt; gradually add to creamed mixture. Stir in coconut and nuts, if desired.
    Drop by rounded teaspoonfuls two inches apart onto lightly greased baking sheets. Place a cherry half in the center of each. Bake at 350° for 14 minutes or until lightly browned. Remove to wire racks to cool.
    Yield: Seven dozen cookies