Prep Time 20m
Cook Time 12m
Ready Time 80m
Yield 5 dozen cookies


Ingredients
  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 2/3 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 2/3 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup buttermilk*
  • 1/2 cup Smucker's® Simply Fruit® Strawberry Spreadable Fruit, preserves
  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 6 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups white baking chips
Preparation Directions
  • Step 1Heat oven to 350ºF. Spray baking sheet with no-stick cooking spray. Beat shortening, sugar and egg in medium bowl at medium speed of electric mixer until well blended. Beat in buttermilk and preserves.
  • Step 2Combine flour, cocoa, baking soda and salt. Add to creamed mixture at low speed until blended. Stir in baking chips.
  • Step 3Drop rounded tablespoonfuls 2 inches apart onto prepared baking sheet. Bake 10 to 12 minutes, or until tops spring back when pressed lightly. Cool 1 minute on cookie sheet. Cool completely on wire rack.
  • Tip*to substitute for buttermilk: Stir together 1 1/2 teaspoons lemon juice or vinegar plus enough milk to make 1/2 cup. Wait 5 minutes before using.
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