1 1/4 c Firmly-packed brown sugar
3/4 c Golden crisco shortening
1 ts Vanilla
1 ts Almond extract
1 Egg
1 3/4 c All-purpose flour
1 ts Salt
3/4 ts Baking soda
1 c Semi-sweet chocolate chips
1 c Maraschino cherries; well
-drained = and coarsely chopped 1. Pre-heat oven to 375F (190C). 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 chocolate chips 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 375F (190C) 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 —–