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Recipe of the Month
Cookies and Candy -
Kris Kringles
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| INGREDIENTS |
- 1 cup butter-flavored shortening
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1 cup sugar
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1 cup packed light brown sugar
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2 eggs
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3/4 teaspoon almond extract
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21/2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon salt
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21/2 cups flaked coconut
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3/4 cup chopped almonds or pecans, optional
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1 (16-ounce) jar maraschino cherries, drained and halved
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| 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 |
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