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Cherry Coconut Cookies
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Cherry coconut cookies .3/4 cup sugar 2/3 cup Crisco® Butter Shortening OR 2/3 stick Crisco® Butter 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 DIRECTIONS:
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.
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