1/2 c Sliced almonds
3/4 c Golden crisco shortening
1 1/4 c Firmly packed brown sugar
1 Egg
1/3 c Milk
1 1/2 ts Vanilla
1/2 ts Almond extract
3 c Quick oats; uncooked
1 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
6 oz White chocolate; coarsely
-chopped 6 oz Semisweet chocolate
; coarsely chopped 1/2 c Red candied cherries *
1/2 c Sliced almonds
* coarsely chopped red candied cherries or well-drained maraschino cherries1. Preheat oven to 375F (190C). Spread almonds on baking sheet. Bake 5 minutes or until almonds are golden brown. Cool completely. Reserve. 2. Grease baking sheets with shortening. Place sheets foil
on countertop for cooling cookies. 3. Combine shortening, brown sugar, egg, milk, vanilla and
almond extract in large bowl. Beat at medium speed of electric mixer until well blended. 4. Combine oats, flour, baking soda and salt. Mix into
creamed mixture at low speed just until blended. Stir in white chocolate, semi-sweet chocolate, cherries and reserved almonds. 5. Drop by rounded measuring tablespoonfuls (15 mL) of
dough 2 inches (5 cm) apart onto greased baking sheet. 6. Bake one baking sheet at a time at 375F (190C) for 10
to 12 minutes or until are lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes: About 4 dozen cookies —–