Prep Time 20m
Cook Time 10m
Ready Time 50m
Yield 3 dozen cookies

  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup sour cream
  • 1 large egg, lightly beaten
  • 1 tablespoon maraschino cherry juice
  • 3/4 teaspoon vanilla extract
  • 1 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped pecans
  • 1/4 cup chopped maraschino cherries, well drained
Preparation Directions
  • Step 1Heat oven to 375°F. Coat cookie sheet with no-stick cooking spray.
  • Step 2Beat shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until well blended. Beat in sour cream, egg, cherry juice and vanilla.
  • Step 3Combine flour, baking soda and salt in small bowl. Mix into shortening mixture at low speed until well blended. Stir in chocolate chips, nuts and cherries. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheets.
  • Step 4Bake 8 to 10 minutes or until light brown. Cool 2 minutes on cookie sheets. Cool completely on wire rack.
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