Ingredients
1
cup sugar
1
cup butter or margarine, softened
1
teaspoon vanilla
1
egg
2 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon cream of tartar
1/2
teaspoon baking soda
1/2
teaspoon salt
1/2
teaspoon coconut extract, if desired
1/2
cup flaked coconut
1/2
teaspoon almond extract
3
or 4 drops red food color
1/4
cup chopped maraschino cherries, well drained
1
tablespoon unsweetened baking cocoa
1/2
cup miniature semisweet chocolate chips
Additional sugar
Preparation
Heat oven to 375°F. In large bowl, mix 1 cup sugar, the butter, vanilla and egg with spoon. Stir in flour, cream of tartar, baking soda and salt. Divide dough into thirds.
Mix coconut extract and coconut into one third of dough. Mix almond extract, red food color and cherries into another third of dough. Stir cocoa and miniature chocolate chips into last third of dough.
Shape dough by rounded teaspoonfuls into 1-inch balls with floured hands. Place 2 inches apart on ungreased cookie sheet. Flatten each with greased bottom of glass dipped in additional sugar.
Bake cookies 7 to 9 minutes or until edges are set. Cool slightly; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
