Yield: 1 Servings
|2½ cup||Powdered sugar|
|¼ cup||Butter softened|
|½ teaspoon||Almond extract|
|2 \N||Jars; (8oz) each maraschino cherries with stems well drained.|
|2 cups||(12oz) semisweet choc. chips|
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