Halina’s Recipe Share!
Mmm, do you love Maraschino Cherries? I do, and especially paired with chocolate.
2/3 cups Butter Flavor Crisco®
3/4 cups sugar
1 tablespoon milk
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
48 maraschino cherries, well drained on paper towels
Dipping Chocolate –
1 cup white or dark melting chocolate, cut in small pieces
2 tablespoons Butter Flavor Crisco®
Finely chopped pecans and slivered white chocolate.
Whatcha Do Is
Preheat over to 350º for cookies, cream Butter Flavor Crisco®, sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer 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 ungreased cookie sheet.
Bake 10 minutes. Cool, melt chocolate of choice and Butter Flavor Crisco® in small saucepan over very 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 covering cookie completely in chocolate. (If chocolate becomes too firm, microwave on low to reheat.) Lift cookie out of chocolate on fork, allowing excess to drip off. Place on waxed paper-lined cookie sheet. Before chocolate sets, sprinkle chopped pecans on top of white chocolate cookies or white chocolate on top of dark chocolate cookies. Chill in refrigerator to set chocolate.
Makes about 4 dozen