Chopped maraschino cherries in the dough give this classic a festive update.
Ingredients
1 cup maraschino cherries, very well drained and blotted
1-1/4 cups packed brown sugar
3/4 cup butter-flavored solid vegetable shortening (or butter, see note*)
1 teaspoon vanilla extract
1 teaspoon almond extract
1 large egg
1-3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
Directions
- Pre-heat oven to 375 F.
- Drain maraschino cherries and chop coarsely. Place on a paper towel to soak up excess liquid.
- In a large mixing bowl, beat sugar, shortening until creamy. Beat in extracts and egg.
- In a separate bowl, combine flour, salt and baking soda. Stir into creamed mixture. Stir in chips and cherries.
- Drop by heaping tablespoonfuls onto ungreased baking sheets. Bake for 8 to 10 minutes. Cool 2 minutes on baking sheets then remove to wire racks to cool completely.
Notes
- * You can use butter or half butter, half shortening. According to Land O’ Lakes: “Cookies made with only butter may not rise as much and may spread a bit more, but the edges will be crispier and will have a rich buttery taste. Cookies made with only shortening will result in a cookie that bakes higher and holds its shape better during baking.” This recipe was originally developed with the latter in mind. You decide!