Cookie: 2/3 c Golden crisco shortening
3/4 c Granulated sugar
1 Egg
1 ts Vanilla
1/2 ts Almond extract
1 3/4 c All-purpose flour
1 ts Baking powder
1/2 ts Salt
48 Maraschino cherries; well
-drained Coating: 1 1/2 c White or dark coating
= chocolate 3 tb Golden crisco shortening
3 tb Finely-chopped pecans
3 tb Shaved white chocolate
1. Preheat oven to 350F (180C).
2. Cream Golden Crisco Shortening, sugar, egg, vanilla and
almond extracts in large bowl at medium speed of electric mixer until well blended. 3. Combine flour, baking powder and salt.
4. Add to creamed mixture, beating at low speed until
smooth. 5. Wrap dough in thin layer around cherries. Place on
ungreased baking sheet. 6. Bake at 350F (180C) for 10 to 12 minutes. Cool.
Coating: 1. Melt chocolate and Golden Crisco Shortening together,
stirring until smooth. 2. Dip cooled cookies in chocolate, one at a time, turning
to coat completely. Lift cookie out of chocolate on a fork and let excess drip off. 3. Place on waxed paper-lined baking sheet.
4. Sprinkle chopped pecans on top of white chocolate
cookies. Sprinkle white chocolate shaving on dark chocolate cookies while chocolate is still wet. 5. Chill to set chocolate.
Hint: These are also nice rolled in icing sugar instead of the chocolate. Makes: 48 cookies Freezing: Excellent, if uncoated —–