Ingredients
1 cup shortening
1 12 cups white sugar
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
14 teaspoon salt
1 cup semi-sweet chocolate chips
1 12 cups coconut
1 12 cups chopped maraschino cherries
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure almond — frangipane, amaretti, cherry pie enhancement
Aluminum-free baking powder — no metallic taste in baked goods
Rectangular molds for French almond-butter financiers
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Pure vanilla extract — everyday baking, custards, frosting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure almond — frangipane, amaretti, cherry pie enhancement
Aluminum-free baking powder — no metallic taste in baked goods
Rectangular molds for French almond-butter financiers
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Pure vanilla extract — everyday baking, custards, frosting
You're reading one of recipes available free. Full library with Gastronome.
cream shortening and sugar in large bowl with electric mixer until well blended. add eggs and almond extract, beating on medium speed until light and fluffy; about 2 minutes. combine flour, baking powder and salt. add to creamed mixture gradually, beating on low speed just until blended. fold in chips, coconut and cherries. drop dough by spoonfuls onto greased cookie sheets. bake at 350 for 12-15 minutes or until lightly browned around edges.