Chocolate Cherry Oatmeal Fancies
1/2 c. sliced almonds
1 1 /4 c. firmly packed light brown sugar
3/4 c. butter flavored Crisco
1 egg
1/3 c. milk
1 tsp. vanilla
1/2 tsp. almond extract
3 c. quick cooking oats, uncooked
1 c. AP flour
1/2 tsp. baking soda
1/2 tsp. salt
6 oz. white baking chocolate, coarsely chopped
6 oz. semisweet chocolate, coarsely chopped
1/2 c. coarsely chopped, well drained marashino cherries
Preheat oven to 350 F.
Spread almonds on baking sheet. Bake at 350 F for 5 to 7 minutes or until almonds are golden brown. Cool completely, set aside.
Increase oven temperatrue to 375 F. Grease baking sheets with shortening. Place sheets of foil on countertop for cooling cookies.
Place brown sugar, shortening, egg, milk, vanilla and almond extract in large bowl. Beat at medium speed with electric mixer until well blended.
Combine oats, flour, baking soda and salt. Add to shortening mixture; beat at low speed just until blended. Stir in white chocolate, semisweet chocolate, cherries and reserved almonds.
Drop by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
Bake only one baking sheet at a time at 375 F for 10 to 12 minutes or until cookies are lightly browned. Do no overbake.
Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.