Cherry Coconut Cookies

By plilhig

Ingredients

• 3/4 cup sugar
• 2/3 cup Crisco® Butter Shortening
• OR 2/3 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
• 1 large egg, lightly beaten
• 1 teaspoon grated lemon peel
• 3/4 teaspoon almond extract
• 1/2 teaspoon salt
• 1 3/4 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup flaked coconut
• 1/2 cup coarsely chopped pecans
• 1/3 cup quartered maraschino cherries, well drained

Preparation

Step 1

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.