| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 1 |
tb |
Dry milk |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Butter or margarine; softened |
| 1 |
c |
Sugar |
| 1 |
|
Egg; unbeaten |
| 1/4 |
c |
Dr Pepper |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Maraschino cherries; finely chopped, well drained |
| 2 |
c |
Flaked coconut |
| 1 |
c |
Almonds; blanched and chopped |
INSTRUCTIONS
On wax paper, sift together flour, dry milk, baking powder and salt. Cream
butter and sugar, add egg and mix until light and fluffy. Mix in Dr Pepper
and vanilla. Add flour mixture about 1/2 at a time, mixing well after each
addition. Stir in cherries, coconut and nuts. Drop by teaspoonfuls about
two inches apart on greased cookie sheet. Bake at 350? for 10 to 12
minutes. Remove from baking sheet to cooling rack immediately. For crisp
cookies, do not store in tight container.
Yield: 6 dozen cookies
Posted to brand-name-recipes by Ann_Bartholomew@dpsu.com on Feb 6, 1998
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