|
|
In mixing bowl, cream together the Crisco, sugar and vanilla until light and fluffy. Combine the flour, cocoa powder, coffee crystals, and 3/4 teaspoon of salt. Gradually beat dry ingredients into creamed mixture. Stir in nuts and cherries. Chill dough for 1 to 2 hours. Preheat oven to 325ºF. Shape mixture into 1 inch balls, using 2 teaspoons dough for each. Place on ungreased cookie sheet. Bake at 325ºF. for 20 minutes. Cool on rack. Makes 60 cookies |
