Beat shortening and butter in a large mixing bowl with an electric mixer on medium until fluffy. Add brown sugar, baking soda, and salt; beat on medium for 2 minutes, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Stir in flour, almonds, and dried cherries. Divide dough in half.
Recipe
Description
We packed some of our favorite Holiday flavors into these gluten-free cherry and almond Christmas cookies.
Servings and Ingredients
Ingredients
Serves 36
Quantity | Ingredient | Add |
---|---|---|
½ c. Hy-Vee shortening | ||
½ c. Hy-Vee unsalted butter | ||
1 c. Hy-Vee brown sugar, packed | ||
½ tsp. Hy-Vee baking soda | ||
¼ tsp. Hy-Vee salt | ||
1 Hy-Vee large egg | ||
1 tsp. Hy-Vee vanilla extract | ||
2 ½ c. all-purpose gluten-free flour | ||
¾ c. Hy-Vee sliced almonds, finely chopped | ||
½ c. Hy-Vee dried cherries, chopped |
Things To Grab
- Large mixing bowl
- Electric mixer
- Wax paper
- Plastic wrap
- Cookie sheet
- Wire cooling rack
Directions
Shape each dough portion into a 10-inch log on waxed paper. Lift and smooth the wax paper to shape the logs. Wrap each log in plastic wrap. Refrigerate about 4 hours or until firm enough to slice.
Preheat oven to 350 degrees. Cut logs into 1/4-inch slices. Place slices 1-inch apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm. Cool cookies on a wire rack.
Nutrition facts
Servings
120 Calories per serving
1 cookie
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 10mg
- Sodium: 40mg
- Total Carbohydrates: 14g
- Protein: 1g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 0%