Cherry Chocolate Chip Cookies
1-1/4 cups (300 mL) firmly-packed brown sugar
3/4 cup (175 mL) Golden Crisco Shortening
1 tsp (5 mL) vanilla
1 tsp (5 mL) almond extract
1 egg
1-3/4 cups (425 mL) all-purpose flour
1 tsp (5 mL) salt
3/4 tsp (3 mL) baking soda
1 cup (250 mL) semi-sweet Hershey's Chipets
1 cup (250 mL) maraschino cherries, well drained and coarsely chopped
1. Pre-heat oven to 375°F (190°C). Place sheets of foil on countertop for
cooling cookies.
2. Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at
medium speed of electric mixer until well blended. Beat egg into creamed
mixture.
3. Combine flour, salt and baking soda. Mix into creamed mixture just until
blended. Stir in Hershey's Chipets and cherries.
4. Drop rounded tablespoonfuls (15 mL) of dough 2 inches (5 cm) apart onto
ungreased baking sheet.
5. Bake one baking sheet at a time at 375°F (190°C) 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.
Makes About 3 Dozen Cookies
Source: Crisco
