This drop cookie recipe features a moist blend of gingerbread, chocolate, and cherries.
1. Preheat oven to 375F. In large mixing bowl beat shortening with electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, allspice, and salt; beat until combined. Beat in molasses and egg. Beat in as much flour as you can with mixer; stir in any remaining flour with wooden spoon. Stir in cherries and chocolate.
2. 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.
3. Separate cooled cookies between squares of green cellophane. Makes 36 cookies.