Chocolate-Coconut-Cranberry Drops
Contributed by Diane S.

Carmella Walsh, Edgewater

"I substituted dried cranberries for the maraschino cherries [in the
original recipe] and the tartness added a nice, flavorful touch."

Makes about 3 dozen

1/3 cup vegetable shortening
1/2 cup granulated sugar
1 egg
1/2 teaspoon almond extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
3/4 cup semisweet chocolate chips
1/2 cup shredded coconut
1/2 cup dried cranberries (see note)

Preheat oven to 325 degrees. Grease cookie sheet (I use parchment paper and
eliminate the grease).

In a large bowl, cream shortening and sugar. Beat in egg, almond extract,
flour and baking powder. Add remaining ingredients and mix well.

Drop spoonfuls of dough onto cookie sheet and bake 15-17 minutes. Transfer
to wire racks and cool.

Note: I soak the cranberries in a tablespoon of water and microwave for 15-
20 seconds to plump them up and soften them.