CHERRY CHOCOLATE COOKIES

By Marg

Ingredients

• 1 CUP CRISCO SHORTENING
• 1 1/2 CUPS GRANULATED SUGAR
• 2 EGGS
• 1 TSP. ALMOND EXTRACT
• 2 CUPS ALL PURPOSE FLOUR **
• 1 TSP. BAKING POWDER
• 1/4 TSP. SALT
• 1 CUP SEMI-SWEET CHOCOLATE CHIPS
• 1 1/2 CUPS FLAKE COCONUT
• 1 1/2 CUPS MARASCHINO CHERRIES, DRAINED AND COARSELY CHOPPED
• OR SUBSTITUTE 2 1/4 CUPS CAKE & PASTRY FLOUR

Preparation

Step 1

CREAM SHORTENING AND SUGAR IN LARGE BOWL WITH ELECTRIC MIXER UNTIL WELL BLENDED. ADD EGGS AND EXTRACT, BEATING ON MEDIUM SPEED UNTIL LIGHT AND CREAMY, ABOUT 2 MIN. COMBINE FLOUR, BAKING POWDER AND SALT. ADD TO CREAMED MIXTURE GRADUALLY, BEATING ON LOW SPEED, JUST UNTIL BLENDED. STIR IN CHOCOLATE CHIPS, COCONUT AND CHERRIES. DROP DOUGH BY SMALL SPOONFULS ONTO GREASED BAKING SHEET. BAKE AT 350 DEGREES FOR 12 - 15 MINUTES, OR UNTIL LIGHTLY BROWNED AROUND EDGES.