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1 cup shortening
1 1/2 cups white sugar
1 tsp. almond extract
2 cups white flour
1 tsp. baking powder
1/4 tsp. salt
1 cup semi-sweet chocolate chips
1 1/2 cups coconut
1 cup maraschino cherries (drained and chopped)
Cream shortening and sugar in large bowl until well blended.
Add eggs and extract, beat until light and creamy, about 2 minutes.
Combine flour, baking powder and salt. Add to creamed mixture, gradually, beating on low speed just until blended.
Stir in chips. coconut and cherries.
Drop dough by small spoonfuls onto greased baking sheets.
Bake at 350 F. 12-15 minutes or until lightly browned around edges (you know your own oven).
These cookies freeze excellently - if you can get them into the freezer.
Submitted by Joyce White, Hampshsire, P.E.I.