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Makes about 4 Dozen Cookies 1 -1/4 cups firmly packed light brown sugar 3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick 1 teaspoon vanilla 1 teaspoon almond extract 1 egg 1 -3/4 cups all-purpose flour 1 teaspoon salt 3/4 teaspoon baking soda 1 cup (6 ounces) semi-sweet chocolate chips 1 cup well-drained maraschino cherries, coarsely chopped Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies. Place brown sugar, shortening, vanilla and almond extract in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat well. Combine flour, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips and cherries. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake one baking sheet at a time at 375ºF for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. |
