Servings: 18 cookies

½ cup + 2 Tbs firmly packed light brown sugar ½ cup + 2 Tbs firmly packed light brown sugar
6 tbsps shortening 6 tbsps shortening
¼ tsp vanilla extract ¼ tsp vanilla extract
¾ tsp almond extract ¾ tsp almond extract
1½ tsp ground flaxseed + 1 tbsp + 1½ tsp warm water 1½ tsp ground flaxseed + 1 tbsp + 1½ tsp warm water
¾ cup + 2 Tbs all-purpose flour ¾ cup + 2 Tbs all-purpose flour
¼ tsp + ⅛ tsp baking soda ¼ tsp + ⅛ tsp baking soda
½ cup (chocolate chips ½ cup (chocolate chips
½ cup well-drained maraschino cherries, coarsely chopped ½ cup well-drained maraschino cherries, coarsely chopped

STEP ONE: subheading: STEP ONE:
HEAT oven to 375°F.
STEP TWO: subheading: STEP TWO:
COMBINE brown sugar, shortening, vanilla extract in mixer bowl; beat at medium speed until well blended. Add flaxegg; beat well.
STEP THREE: subheading: STEP THREE:
COMBINE flour, salt and baking soda in medium bowl. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips and cherries.
STEP FOUR: subheading: STEP FOUR:
DROP 1 tbsp scoop 2 inches apart, onto ungreased baking sheets.
STEP FIVE: subheading: STEP FIVE:
BAKE 13 minutes.
STEP SIX: subheading: STEP SIX:
COOL 2 minutes on baking sheets; transfer to cooling racks to cool completely.

1/2 recipe makes 18 cookies. Using 1 tbsp scoop. Full 13 minutes.  ½ recipe makes 18 cookies. Using 1 tbsp scoop. Full 13 minutes.