Cherry Almond Chewys -- Quad-Cities Online Recipe Book
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Desserts:

Cherry Almond Chewys

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These freeze well and can be made ahead. Thaw before serving.

Ingredients

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs, slightly beaten
3/4 teaspoon almond extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups flaked coconut
3/4 cup chopped almonds (or pecans) nuts, optional
1 jar (16 ounces) maraschino cherries, drained and halved

Instructions

Preheat oven to 350 degrees. In a large mixing bowl cream shortening and sugars together until smooth. Add eggs, beat mixture until uniform. Beat in almond extract. In a separate bowl, combine flour, baking soda and salt; gradually add to creamed mixture. Stir in coconut and nuts, if used. Drop in rounded teaspoons 2 inches apart on lightly greased baking sheets. Make a slight depression in center of dough. Place a half cherry in center of each depression. Bake for 12 to 14 minutes or until lightly browned. Remove to wire rack to cool. Yields about seven dozen.

Brenda Fikes, Illinois City



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1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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