Prep Time 30m
Cook Time 45m
Ready Time 120m
Yield 4 dozen cookies

  • 3/4 cup sugar
  • 2/3 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 2/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 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
  • Step 1Heat oven to 350ºF.
  • Step 2Combine sugar, shortening, egg, lemon peel, almond extract and salt; beat at medium speed until well blended.
  • Step 3Combine flour, baking powder and baking soda; gradually add to shortening mixture at low speed. Mix until blended.
  • Step 4Stir in coconut, pecans and cherries by hand. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet.
  • Step 5Bake 11 to 12 minutes. Cool 2 minutes on baking sheet; remove to a cooling rack to cool completely.
doughboy doughboy

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