Are you on the lookout for a new Christmas cookie recipe? Well, then, you’re in the right place! Today I’m sharing one of my all-time favorite cookie recipes ever. I make these every year, give them out, and get lots of requests for the recipe shortly after. Yup, they’re that good. Coconut, almonds, and a maraschino cherry make this a unique crowd pleaser.
In the mood to try some for yourself? Here’s the recipe I use to make these scrumptious goodies:
- 1 cup shortening
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 3/4 tsp almond extract
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 1/2 cups flaked coconut
- 3/4 cups chopped almonds or pecans
- 1 small jar maraschino cherries, drained and halved
In a mixing bowl, cream shortening and sugars. Add eggs, then beat in extract. Combine flour, baking soda, and salt–gradually add to creamed mixture. Stir in coconut and nuts, if desired. Drop in rounded teaspoons 2 in. apart onto lightly greased baking sheets. Place a cherry half in the center of each one. Bake at 350 for 12-14 minutes.
Recipe from Best of Country Cookies, Taste of Home, 1999.