Prep Time 15m
Cook Time 20m
Ready Time 180m
Yield 5 dozen cookies

  • 1 cup Crisco® All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon Folgers Classic Roast® Instant Coffee Crystals
  • 3/4 teaspoon salt
  • 1 cup finely chopped walnuts
  • 1/2 cup chopped maraschino cherries
  • Powdered sugar
Preparation Directions
  • Step 1Beat shortening, sugar, vanilla and almond extract in bowl of electric mixer until light and fluffy. Combine flour, cocoa powder, coffee crystals and salt. Gradually beat dry ingredients into shortening mixture. Stir in nuts and cherries. Chill dough 1 to 2 hours.
  • Step 2Heat oven to 325ºF. Shape mixture into 1-inch balls using 2 teaspoons dough for each. Place on ungreased cookie sheet.
  • Step 3Bake 20 minutes. Cool 2 minutes on baking sheets. Place on wire rack to cool completely. Roll in powdered sugar when cool.
doughboy doughboy

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