Cookie
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1/3 cup butter or margarine
1/2 cup brown sugar (packed)
1 tbsp. corn syrup
1/2 cup walnuts or pecans
Red candied cherries
1 pkg. active dry yeast
3/4 cup warm water (105F - 115F)
1/4 cup granulated sugar
1 tsp. salt
2 1/4 cups Gold Medal flour (if using self-rising flour, omit salt)
1 egg
1/4 cup shortening
In 6-cup ring mold or baking pan, 9x9x2", melt butter, brown sugar and corn syrup. Sprinkle nuts and cherries over butter mixture. Cool slightly.
In mixing bowl, dissolve yeast in warm water. Stir in granulated sugar, salt and half the flour. Beat 2 minutes until dough drops from spoon in "sheets". Add egg and shortening. Beat in remaining flour until smooth.
Drop dough by small spoonfuls over nuts and cherries in pan. Cover; let rise in warm place until double; 50 to 60 minutes. Heat oven to 375F. Bake 30 to 35 minutes or until brown. Immediately invert onto serving plate.
1/2 cup brown sugar (packed)
1 tbsp. corn syrup
1/2 cup walnuts or pecans
Red candied cherries
1 pkg. active dry yeast
3/4 cup warm water (105F - 115F)
1/4 cup granulated sugar
1 tsp. salt
2 1/4 cups Gold Medal flour (if using self-rising flour, omit salt)
1 egg
1/4 cup shortening
In 6-cup ring mold or baking pan, 9x9x2", melt butter, brown sugar and corn syrup. Sprinkle nuts and cherries over butter mixture. Cool slightly.
In mixing bowl, dissolve yeast in warm water. Stir in granulated sugar, salt and half the flour. Beat 2 minutes until dough drops from spoon in "sheets". Add egg and shortening. Beat in remaining flour until smooth.
Drop dough by small spoonfuls over nuts and cherries in pan. Cover; let rise in warm place until double; 50 to 60 minutes. Heat oven to 375F. Bake 30 to 35 minutes or until brown. Immediately invert onto serving plate.
