| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookie/, Shaped/, Pressed |
48 |
Servings |
INGREDIENTS
| 2/3 |
c |
Butter flavored shortening |
| 3/4 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
tb |
Milk |
| 1 |
ts |
Vanilla |
| 1 3/4 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
|
ts |
Baking soda |
| 48 |
|
Maraschino cherries; well drained on paper |
| 1 |
c |
White or dark chocolate; cut in small pieces |
| 2 |
tb |
Butter flavored shortening |
|
|
Finely chopped pecans |
|
|
Slivered white chocolate |
INSTRUCTIONS
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@prodigy.com (MRS IRA M DENNIS) on Dec 14, 1997
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