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Yield: 48 Servings

Measure Ingredient
⅔ cup Butter flavored shortening
¾ cup Sugar
1 \N Egg
1 tablespoon Milk
1 teaspoon Vanilla
1¾ cup Flour
1 teaspoon Baking powder
½ teaspoon Salt
\N teaspoon Baking soda
48 \N Maraschino cherries; well drained on paper
1 cup White or dark chocolate; cut in small pieces
2 tablespoons Butter flavored shortening
\N \N Finely chopped pecans
\N \N Slivered white chocolate

DIPPING CHOCOLATE

Heat oven to 350°. Cream shortening, sugar, egg, milk and vanilla in large bowl at medium speed until well blended. Combine flour, baking powder, salt and baking soda. Beat into creamed mixture at low speed. Press dough in very thin layer around well drained cherries. Place 2 inches apart on on ungreased baking sheet. Bake at 350° for 10 minutes. Cool on baking sheet one minute. Remove to cooling rack. Cool completely. FOR DIPPING CHOCOLATE: melt chocolate of choice and shortening overly low heat or 50% power in microwave. Stir. Transfer chocolate to glass measuring cup. Drop one cookie at a time into chocolate. Use fork to turn. Cover completely with chocolate*. Lift cookie out of chocolate on fork. Allow all excess to drip off. Place on wax paper lined baking sheet. Sprinkle finely chopped pecans on top of white chocolate cookies. Sprinkle white slivered chocolate on dark chocolate cookies while chocolate is still wet. Chill in refrigerator to set chocolate. *If chocolate becomes to firm, reheat on low. The e should have the appearance of bonbons or chocolate covered cherries. But they will taste much different. Recipe by: Tootie's Special Recipe Collection Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Dec 14, 1997

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