My sister and I made these today for the first time. If you are looking for a new holiday cookie recipe to try, they come highly recommended.
Cherry Coconut Cookies
Yield: 2 1/2 dozen
Ingredients
3/4 cup granulated sugar
2/3 cup vegetable shortening or butter*
1 large egg
1 teaspoon lemon peel, grated
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 pecans, coarsely chopped
1/3 cup maraschino cherries, well drained and quartered
Directions
Preheat oven to 350°F (177°C).
In a large mixing bowl, combine sugar, shortening, egg, lemon peel, almond extract and salt. Beat at medium speed with electric mixer until well blended. In a medium bowl, combine flour, baking powder and baking soda. Gradually add to creamed mixture with an electric mixer on low speed. Mix until blended. Using a spoon, stir in coconut, pecans and cherries. Shape dough into 1" balls. Place 2 inches apart on an ungreased baking sheet.
Bake for 11 to 12 minutes. Do not overbake. Cool 2 minutes on baking sheet. Remove from cookie sheet and place on wire rack or waxed paper until cool.
Cherry Coconut Cookies
Yield: 2 1/2 dozen
Ingredients
3/4 cup granulated sugar
2/3 cup vegetable shortening or butter*
1 large egg
1 teaspoon lemon peel, grated
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 pecans, coarsely chopped
1/3 cup maraschino cherries, well drained and quartered
Directions
Preheat oven to 350°F (177°C).
In a large mixing bowl, combine sugar, shortening, egg, lemon peel, almond extract and salt. Beat at medium speed with electric mixer until well blended. In a medium bowl, combine flour, baking powder and baking soda. Gradually add to creamed mixture with an electric mixer on low speed. Mix until blended. Using a spoon, stir in coconut, pecans and cherries. Shape dough into 1" balls. Place 2 inches apart on an ungreased baking sheet.
Bake for 11 to 12 minutes. Do not overbake. Cool 2 minutes on baking sheet. Remove from cookie sheet and place on wire rack or waxed paper until cool.
