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Chocolate Jubilees Recipe


1 cup butter, softened
1 cup shortening
2 cups packed brown sugar
1 cup sugar
4 eggs
2 to 3 teaspoons almond extract
4 cups all-purpose flour
1 cup quick-cooking oats
1 cup baking cocoa
2 teaspoons baking soda
2 teaspoons salt
3 cups (18 ounces) semisweet chocolate chips
1 jar (16 ounces) maraschino cherries, drained and chopped
1 cup sliced almonds, optional


In a large bowl, cream butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, oats, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Transfer to a larger bowl if necessary. Stir in chocolate chips, cherries and almonds if desired.  Roll into 1½-inch balls. Place 3 inch apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until the edges are firm. Remove to wire racks to cool.