Monday, June 17, 2019

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Black Forest Cookies


1 cup (250 ml) Gold Crisco
1 cup (250 ml) lightly packed brown sugar
1 cup (250 ml) white sugar
2 eggs
2 Tbs. milk
1 tsp. almond extract
1 2/3 cups (415 ml) all-purpose flour
1 tsp baking soda
3/4 tsp Salt
1/2 tsp baking powder
2 1/2 cups (625 ml) Quick oats
1 cup (250 ml) white chocolate chips
1 cup (250 ml) semi-sweet chocolate chips
3/4 cup (185 ml) slivered almonds
1 1/2 cup (375 ml) chopped candied cherries


Sweet, rich cookies great for the holidays. 375F
1. Cream together Crisco, sugars, eggs, milk & almond extract in large mixer bowl. Beat at medium speed with electric mixer until smooth.
2. Combine flour, salt, baking soda and powder and add to creamed mixture and beat at low speed until smooth.
3. Stir in oats and mix well. Stir in remaining ingredients.
4. Drop dough by heaping spoonfuls at about 2 inches apart on ungreasded baking sheet.
5. Bake at 375 degrees F for 9 to 11 minutes or until golden. Do not over bake.
6. Makes about 6 dozen.

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