| HIDDEN TREASURES |
|
|
|
4 dozen cookies2/3 cup Butter Flavor CRISCO 3/4 cup sugar 1 egg 1 tablespoon milk 1 teaspoon vanilla 1-3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 48 maraschino cherries, well drained on paper towels White Dipping Chocolate: 1 cup white melting chocolate, cut in small pieces Dark Dipping Chocolate: 1 cup semi-sweet chocolate chips Garnish Finely chopped pecans Slivered white chocolate Heat oven to 350ºF. 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 baking sheet; chill 15 minutes. Bake at 350ºF for 10 minutes. Cool one minute on baking sheet. Remove to cooling rack. Cool completely. Dipping Chocolate Melt chocolate of choice in a glass measuring cup at 50% power in microwave. Stir until completely smooth. 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 chopped pecans on top of white chocolate cookies. Sprinkle white chocolate on dark chocolate cookies while chocolate is wet. Chill in refrigerator to set chocolate. *If chocolate becomes too firm, reheat on low. |
