1 large egg
1 large egg white
1/3 cup canola oil
2/3 cup granulated sugar
1/2 cup buttermilk
1/2 tsp almond extract
1/3 cup nonfat instant dry milk
1 tsp baking powder
1/2 tsp baking soda
2 cups all-purpose flour
1 cup cherries, chopped
1/4 cup slivered almonds, optional
2 tsp sugar for sprinkling, if desired
Preheat oven to 350 degrees.
Spray a cookie sheet or jellyroll pan with nonstick cooking spray.
Blend the egg and egg white together in a large mixing bowl. Add the oil, 2/3 cup sugar, buttermilk, almond extract, and dry milk; stir to blend.
Mix the baking powder, baking soda, and flour together; blend into the buttermilk mixture. Add the cherries and almonds, if using, and stir to mix in.
Mound 12 spoonfuls of the batter onto the prepared baking sheet. Lightly sprinkle with the additional sugar, if desired.
Bake at 350 degrees for 10 to 15 minutes.
1/3 cup canola oil
2/3 cup granulated sugar
1/2 cup buttermilk
1/2 tsp almond extract
1/3 cup nonfat instant dry milk
1 tsp baking powder
1/2 tsp baking soda
2 cups all-purpose flour
1 cup cherries, chopped
1/4 cup slivered almonds, optional
2 tsp sugar for sprinkling, if desired
Preheat oven to 350 degrees.
Spray a cookie sheet or jellyroll pan with nonstick cooking spray.
Blend the egg and egg white together in a large mixing bowl. Add the oil, 2/3 cup sugar, buttermilk, almond extract, and dry milk; stir to blend.
Mix the baking powder, baking soda, and flour together; blend into the buttermilk mixture. Add the cherries and almonds, if using, and stir to mix in.
Mound 12 spoonfuls of the batter onto the prepared baking sheet. Lightly sprinkle with the additional sugar, if desired.
Bake at 350 degrees for 10 to 15 minutes.
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