Cream butter, gradually add sugar, blend well, add milk and vanilla. Chill
2 hours or until firm. Drain cherries and dry thoroughly. Pinch off about
1/2 teaspoon of the butter-sugar mixture and form around each cherry. Chill
until firm. Melt chocolate and shortening. Dip each cherry by the stem
until well coated. Chill on waxed paper.
REC.FOOD.RECIPES ARCHIVES
/CANDY
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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