1 1/4 cups firmly packed light brown sugar
3/4 cup Butter Flavor Crisco all-vegetable shortening
OR 3/4 Butter Flavor Crisco stick
1 teaspoon vanilla
1 teaspoon almond extract
1 egg
1 3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips -- (6 ounces)
1 cup well-drained maraschino cherries -- coarsely
chopped

Place brown sugar, shortening, vanilla and almond extract in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat well.

Combine flour, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips and cherries.

Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.

Bake one baking sheet at a time at 375F 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.

Source: "Best Recipes Vol.3 # 20 November 25, 2003"

Company" Yield: "4 Dozen"