An easy drop cookie that is crispy on the outside, chewy on the inside, and looks pretty on a holiday plate!
Prep Time20mins
Cook Time15mins
Servings: 36cookies
Ingredients
1cupshortening
1cupgranulated white sugar
1cuplight brown sugarpacked
2eggs
¾tspalmond extract
2½cupsall-purpose flour
1tspbaking soda
1tspsalt
2½cupsflaked coconut
¾cupslivered almondsI used a 2 oz bag, and toasted them
16ozmaraschino cherriesdrained and halved
Instructions
Preheat oven to 350 F.
Cream shortening and sugars until mixture looks shaggy.
Add almond extract and eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking soda, and salt.
Add dry ingredients to wet ingredients and stir until combined.
Add coconut and almonds. Stir until evenly distributed.
Drop by rounded teaspoonfuls 2 inches apart on a greased or parchment-lined baking sheet. They will spread out - about 12 fit on a standard half sheet.
Add a cherry half, cut side down, to the top of each cookie. Press down slightly so the cherry stays in place when the cookie spreads out, but don't flatten the mound.
Bake for about 12-14 minutes or until edges are lightly browned.