Holiday Hideaways
3/4 cup sugar
2/3 cup butter-flavored shortening
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 jars (10 ounces each) maraschino cherries, well drained
10 ounces white confectionery coating, divided
4 tablespoons butter-flavored shortening, divided
8 ounces dark chocolate confectionery coating
Finely chopped pecans
In a mixing bowl, cream sugar and shortening. Add egg, milk and vanilla. Combine dry ingredients; gradually add to the creamed mixture and mix well. Form 2 teaspoonfuls 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 in. apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until set and the edges are lightly browned. Cool 1 minute before removing to wire racks to cool completely. Grate 2 oz. white confectionery coating; set aside. Melt remaining white coating with 2 tablespoons shortening; melt dark coating with remaining shortening. Dip half the cookies into white coating; place on waxed paper. Sprinkle with pecans. Dip the remaining cookies in dark coating: place on waxed paper. Sprinkle with grated white coating. Store in a covered container in the refrigerator. Yield: about 4-1/2 dozen.