1 c Confectioner’s sugar
1 c Granulated sugar
1 c Butter or margarine; 2
-sticks
1 c Vegetable oil
2 lg Eggs
1 tb Vanilla extract
4 1/4 c All-purpose flour; sifted
1 ts Salt
1 ts Baking soda
1 ts Cream of tartar
Cherry Topping:
1 1/2 c Cherry pie filling
1/2 c Nuts; chopped
1/2 c Coconut flakes
3 tb Granulated sugar
Cookie dough: 1-In a mixing bowl, using an electric mixer, cream the
sugars, butter, oil, eggs and vanilla. 2-Add the flour, salt, baking soda
and cream of tartar; mix well. 3-Divide the dough into 4 cylinder shapes,
each about 1 1/4 inches in diameter. Wrap in plastic wrap and chill until
firm, about 2 hours. To make the cookies: 4-Preheat oven to 350 degrees.
5-Combine all the topping ingredients and set aside. 6-Slice the chilled
dough about 1/4 inch thick and place the slices on ungreased baking sheets
about 1 1/2 inches apart. Using the back of a teaspoon, make a small
depression in the center of each cookie and fill with about 1 teaspoon of
the cherry topping. 7-Bake for 8-10 minutes or until golden. Cool on the
baking sheets, then remove the cookies, using a spatula. Jo Merrill–recipe
from Burt Wolf’s Eating Well cookbook.
Yields
36 Servings