Cherry and almond cookies out of my great grandmother’s collection.

I’m not sure the real name of these cookie bars. That is the name they were given when they were sent in to our local newspaper – YEARS ago. I just call them, Cherry Almond Cookies.

They may not be MY favorite cookies, but they could be. They are really good. The only substitution this time were almonds in place of the pecans. I just didn’t have any. I could have used walnuts, but I thought almonds would work better.

My Favorite Cookies

1/3 cup shortening
1 cup sugar
1 egg
1 egg yolk
1/2 teaspoon almond extract
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoon milk (I used almond milk)

Mix all ingredients and spread 1/4 inch thick in shallow 10×15 inch pan. (I used a smaller one since that’s all I have). Cover with following meringue and bake about 20 minutes at 325 degrees. (It took my oven a LOT longer than that. You’ll just have to keep checking it.) Cut into bars.

Meringue

1 egg white
1 cup light brown sugar
1/4 teaspoon almond extract
2 tablespoons chopped maraschino cherries
3/4 cup ground pecans (I used sliced almonds)
3/4 cup coconut (Optional)

Beat egg white until stiff; add sugar, beat constantly. Add extract and fold in cherries, nuts and coconut.