1 1/4 c Firmly-packed brown sugar 3/4 c Golden crisco shortening 2 tb Milk 1 tb Vanilla 1 Egg 1 3/4 c All-purpose flour 1 ts Salt 3/4 ts Baking soda 1 c White chocolate chips 1 c Maraschino cherries * * coarsely-chopped maraschino cherries, drained, rinsed and patted dry 1. Preheat oven to 375oF (190oC). 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 white chocolate chips and cherries. 4. Drop by rounded measuring tablespoonfuls (15 mL) of dough 3 inches (7 cm) apart onto ungreased baking sheet. 5. Bake one baking sheet at a time at 375oF (190oC) for 8 to 10 minutes for c
hewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes: About 3 dozen cookies -----
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