Yield: 42 servings
|1 pack||DUNCAN HINES Golden Sugar Cookie Mix|
|½ cup||Semi-sweet chocolate chips|
|1 teaspoon||CRISCO Shortening|
1. Preheat oven to 375'F. Grease baking sheets.
2. Prepare cookie mix following package directions. Shape thin layer of dough around each candied cherry. Place 2" apart on greased baking sheets. Bake at 375'F. for 8 minutes until set but not browned. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely.
3. Place chocolate chips and shortening in small resealable plastic bag; seal. Place bag in bowl of hot water for several minutes. Dry with paper towel. Knead until blended and chocolate is smooth. Snip pinpoint hole in corner of bag. Drizzle chocolate over cookies. Allow drizzle to set before storing between layers of waxed paper in airtight container.
Makes 3 to 3½ dozen cookies
TIP: Well-drained maraschino cherries may be substituted for candied cherries.