Chocolate Coconut Cranberry Drops
⅓ cup vegetable shortening
½ cup sugar
½ teaspoon almond extract
¾ cup all-purpose flour
½ teaspoon baking powder
¾ cup semisweet chocolate chips
½ cup shredded coconut
½ cup dried cranberries
Preheat oven to 325 degrees. Line cookie sheets with parchment paper.
In a large bowl, cream together shortening and sugar. Beat in egg, almond extract, flour and baking powder. Add remaining ingredients and mix well.
Drop by spoonfuls onto cookie sheet (12 per sheet) and bake 15 to 17 minutes. (Using a small ice cream scoop makes measuring easy and cookies more uniform in size.) Transfer to wire racks and cool.
Yield: About 2 to 3 dozen.
Freezeworthy: Yes, but cool completely first.
Submitted by Nina Schmidt, St. Petersburg