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| 2 1/2 Tasse | all-purpose flour |
| 1 Esslöffel | milk dried |
| 1 Teelöffel | baking powder |
| 1/4 Teelöffel | salt |
| 3/4 Tasse | Butter or margarine, softened |
| 1 Tasse | sugar |
| 1 | egg unbeaten |
| 1/4 Tasse | Dr Pepper |
| 1 Teelöffel | vanilla |
| 1/2 Tasse | Maraschino cherries; finely chopped, well drained |
| 2 Tasse | coconut flakes |
| 1 Tasse | Almonds; blanched and chopped |
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On wax paper, sift together flour, dry milk, baking powder and salt. Cream butter and sugar, add egg and mix until light and fluffy. Mix in Dr Pepper and vanilla. Add flour mixture about 1/2 at a time, mixing well after each addition. Stir in cherries, coconut and nuts. Drop by teaspoonfuls about two inches apart on greased cookie sheet. Bake at 350? for 10 to 12 minutes. Remove from baking sheet to cooling rack immediately. For crisp cookies, do not store in tight container.
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