*To substitute for buttermilk: Stir together 1 1/2 tsp. lemon juice or vinegar plus enough milk to make 1/2 cup. Wait 5 minutes before using.
HEAT oven to 350ºF. Spray baking sheet with no-stick cooking spray. Beat shortening, sugar and egg in medium bowl at medium speed of electric mixer until well blended. Beat in buttermilk and preserves.
COMBINE flour, cocoa, baking soda and salt. Add to creamed mixture at low speed until blended. Stir in baking chips.
DROP rounded tablespoonfuls 2 inches apart onto prepared baking sheet. Bake 10 to 12 minutes, or until tops spring back when pressed lightly. Cool 1 minute on cookie sheet. Cool completely on wire rack.
Calories from Fat35g
Total Fat 4g
Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 10g
Dietary Fiber 0g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet