Cherry Pecan Cookies

(3 drops pink food color)

Anyone who sees this blog very often knows that I like chocolate – a lot. Once in a while however, I come across another flavor cake or cookie that is good enough it doesn’t have to be chocolate. This is one of those recipes. This has been sitting in my box for long enough that I don’t remember who put it there or when, but I’m glad it was there. It’s very good.

Cherry Pecan Cookies

Ingredients:
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup butter
1  1/2 cups white sugar
2 eggs
1 Tablespoon maraschino cherry juice
1 teaspoon vanilla extract
3-5 drops pink food color
1 cap-full almond extract
2 cups rolled oats (quick or old fashioned, whatever you have)
2/3 cups maraschino cherries, drained and cut up (don’t worry about an exact measurement)
1 cup pecans, broken up (again, don’t worry about this being a spot-on measurement)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stir together flour, baking soda and salt. In separate bowl, cream together shortening, butter, sugar, eggs, cherry juice, vanilla, food color and extract. Stir in flour mixture and mix well. Blend in oatmeal, cherries and nuts. Mix well. Roll into balls the size of walnuts and slightly smash down with the palm of your hand (half original height). Bake to light brown, 8 – 10 minutes.

(4 drops pink food color)