Prep Time 30m
Cook Time 60m
Ready Time 150m
Yield 5 dozen cookies


Ingredients
  • 1 1/4 cups firmly packed light brown sugar
  • 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 large egg, lightly beaten
  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
  • 1 cup well-drained maraschino cherries, coarsely chopped
Preparation Directions
  • Step 1Heat oven to 375°F.
  • Step 2Combine brown sugar, shortening, vanilla and almond extracts in large bowl; beat at medium speed until well blended. Add egg; beat well.
  • Step 3Combine flour, salt and baking soda in medium bowl. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips and cherries.
  • Step 4Drop dough by rounded measuring tablespoonfuls 2 inches apart, onto ungreased baking sheets.
  • Step 5Bake 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies.
  • Step 6Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
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