3/4 cup sugar
2/3 cup butter flavored shortening
1 tablespoon milk
1 teaspoon vanilla extract
1-3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 jars maraschino cherries (drained)
10 ounces powdered sugar
6 tablespoons butter flavored shortening
8 ounces dark chocolate confectionery coating (sometimes labeled almond bark)
8 ounces white confectionery coating (sometimes labeled almond bark)
finely chopped pecans
In a mixing bowl, cream sugar and 2 tablespoons of butter flavored shortening. Add egg, milk and vanilla. Combine dry ingredients; gradually add cream mixture and mix well. Form 2 teaspoons of dough into a ball. Flatten ball and place a cherry in the center; roll dough around cherry. Repeat with remaining dough and cherries. Place balls 2 inches apart on ungreased baking sheet. Bake at 350 degrees for 10 to 12 minutes or until set and edges are slightly browned. Cool 1 minute before removing to wire racks to cool. Grate 2 ounces white confectionery coating and set aside. Melt remaining white coating with 2 tablespoon shortening; melt dark coating with remaining shortening. Dip half the cookies into the white coating; place on wax paper. Sprinkle with pecans. Dip remaining cookies in dark coating; place on wax paper. Sprinkle with grated white coating. Store in a covered container in the refrigerator. Yields about 4 dozen cookies.
Note: Confectionery coating is found in the baking section of most stores. It is sometimes labeled “almond bark” or candy coating and is often sold in bulk packages of 1 to 1-1/2 lbs.