Prep 25 mins
Cook 8 mins
Still delivering the last of my cookie trays for 2007 and already contemplating the goodies that will adorn them in 2008. This one came to me in an e-mail from BHG and the ingredient list had me salivating. Placing this here for safekeeping.
- Preheat oven to 375°F
- In large bowl beat shortening on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, allspice, and salt and continue mixing another two to three minutes. Next beat in the egg and molasses until incorporated in to the other wet ingredients.
- Add flour and fully mix in to the batter using as little mixing time as possible. Depending on your appliance, you may need to add the last bit of flour in by hand. Stir in cherries and chocolate.
- Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake about 8 minutes or until bottoms are lightly browned. Transfer to wire racks to cool.
Wonderful flavours and a very unusual combination. I loved these! I made a couple of substitutions, using dried cranberries and mini chocolate chips. I also decreased the amount of allspice for my family's taste. I did have a bit of a problem with the cookie dough not holding together and ended up having to add some water and shape the cookies by hand. Next time I'll add a couple of extra tablespoons of shortening. Well worth it. The molasses, ginger, and chocolate flavours are wonderful together! Thank you, justcallmetoni.