Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Powdered sugar |
| ¼ cup | Butter softened |
| 1 tablespoon | Milk |
| ½ teaspoon | Almond extract |
| 2 \N | Jars; (8oz) each maraschino cherries with stems well drained. |
| 2 cups | (12oz) semisweet choc. chips |
| 2 tablespoons | Butter |
In mixing bowl combine sugar, butter, milk and extract; mix well. Knead into a large ball. Roll into 1 inch balls and flatten each into 2" circles.
Wrap around cherries and lightly roll in hands. Place with stems up on waxed paper lined baking sheet. Cover loosely and refrigerate 4 hours or overnight. Melt choc chips and margarine in double boiler. Holding stems dip in choc. Place on waxed paper. Refrigerate 1 to 2 weeks before serving.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by 7mitceno@... (John Bronec) on Dec 10, 1997