Cherry Coconut Cookies

Cherry Coconut Cookies
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  1. 3/4 cup sugar
  2. 2/3 cup Crisco® Butter Flavor All-Vegetable Shortening
  3. OR 2/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  4. 1 large egg, lightly beaten
  5. 1 teaspoon grated lemon peel
  6. 3/4 teaspoon almond extract
  7. 1/2 teaspoon salt
  8. 1 3/4 cups Pillsbury BEST® All Purpose Flour
  9. 1 teaspoon baking powder
  10. 1/2 teaspoon baking soda
  11. 3/4 cup flaked coconut
  12. 1/2 cup coarsely chopped pecans
  13. 1/3 cup quartered maraschino cherries, well drained
  1. HEAT oven to 350ºF. COMBINE sugar, shortening, egg, lemon peel, almond extract and salt; beat at medium speed until well blended. COMBINE flour, baking powder and baking soda; gradually add to shortening mixture at low speed. Mix until blended. STIR in coconut, pecans and cherries by hand. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet. BAKE 11 to 12 minutes. Cool 2 minutes on baking sheet; remove to a cooling rack to cool completely.