EASY CHOCOLATE CHERRY GINGERBREAD COOKIES

INGREDIENTS:

1/2 cup shortening
3/4 cup packed brown sugar
3/4 tsp baking soda
1 tsp ground ginger
1 tsp ground allspice
1/4 tsp salt
1/4 cup molasses
1 egg
2 cups flour
1/2 cup dried tart red cherries
3 oz bittersweet chocolate, chopped

DIRECTIONS:

1. Preheat oven to 375 degrees F.

2. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, allspice and salt.
Beat until well combined. Beat in molasses and egg until combined. Beat in as much flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Stir in cherries and chocolate.

3. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for about 8 minutes or until bottoms are lightly browned.
Cool on wire racks.

YIELD: About 3 dozen cookies

TO STORE:
Layer cookies between sheets of waxed paper in an airtight container; cover.
Store at room temperature up to 3 days or freeze for up to 3 months.