| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookies |
42 |
Servings |
INGREDIENTS
| 1 |
pk |
DUNCAN HINES Golden Sugar Cookie Mix |
| 42 |
|
Candied cherries |
| 1/2 |
c |
Semi-sweet chocolate chips |
| 1 |
ts |
CRISCO Shortening |
INSTRUCTIONS
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 3 1/2 dozen cookies
TIP: Well-drained maraschino cherries may be substituted for candied
cherries.
From Favorite All Time Recipes - Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”