Friday, December 19, 2014
Made one of our favorite cookies today. We have a number of visitors at this time of the year, and while we often serve crackers and cheese, there are a few other treats that always fly off the plates. These cookies are one of them.
Not a typical macaroon, but great taste and easy to make.
Wonderful for cookie exchanges.
Number of Servings: 84
1 1/3 cup golden Crisco
1 1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp almond extract
1 tsp baking powder
1 tsp baking soda
1 tsp salt
250 grams (1 1/2 cups) chopped green and red glace cherries
250 grams sweetened coconut (angel flake is nice)
250 grams sliced almonds
Beat Crisco and sugar until really light and fluffy. Add eggs one at a time. Add both extracts. Mix the baking soda, baking powder and salt with the flour, and then add to the creamed mixture. This is going to be a dry looking cookie mix. Then add the chopped cherries, the coconut and the sliced almonds. Mix just to incorporate it all together.
Using a small scoop makes it easiest to get these all the same size. Place on greased cookie sheets, and bake at 350 degrees for 8 to 10 minutes. The edges should just be golden. Let set on cookie sheet for one minute out of the oven, then place on racks to cool. These also freeze really well, but they also disappear awfully fast.