| DOUBLE CHOCOLATE CHERRY COOKIES |
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Makes about 3 Dozen CookiesCookies 1-1/2 cups firmly packed light brown sugar 2/3 cup CRISCO all-vegetable shortening or 2/3 CRISCO Stick 1 tablespoon water 1 teaspoon vanilla 2 eggs 1-1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon salt 1/4 teaspoon baking soda 30 to 40 maraschino cherries Icing 1/2 cup semi-sweet chocolate chips or white chocolate chips 1/2 teaspoon Crisco all-vegetable shortening Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies. For cookies, place brown sugar, shortening, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs; beat well. Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Shape rounded measuring tablespoonful of dough around each maraschino cherry, covering cherry completely. Place cookies 2 inches apart on ungreased baking sheet. Bake one baking sheet at a time at 375ºF for 7 to 9 minutes or until cookies are set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. For icing, place chocolate chips and shortening in heavy resealable sandwich bag; seal bag. Microwave at 50% (MEDIUM) for 1 minute. Knead bag. If necessary, microwave at 50% another 30 seconds at a time until mixture is smooth when bag is kneaded. Cut small tip off corner of bag; drizzle chocolate over cookies. |
