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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 27 |
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People eagerly anticipate these tasty cookies as part of our season's eatings each year. The surprise cherry center surrounded by a fluffy cookie makes this treat especially fun. With the chocolate coating, they're almost like candyand always the first to go! Marianne Blazowich Jeannette, Pennsylvania Ingredients:
3/4 cup sugar |
2/3 cup butter-flavored shortening |
1 egg |
1 tablespoon whole milk |
1 teaspoon vanilla extract |
1-3/4 cups king arthur unbleached 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 candy coating, divided |
4 tablespoons butter-flavored shortening, divided |
8 ounces dark chocolate candy coating, coarsely chopped |
finely chopped pecans |
Directions:
1. In a large bowl, cream sugar and shortening until light and fluffy. Beat in the egg, milk and vanilla. Combine dry ingredients; gradually add to the creamed mixture and mix well.
2. Form 2 teaspoons of dough into a ball. Flatten ball with a glass coated with cooking spray. 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.
3. 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.
4. Grate 2 oz. white candy coating; set aside. In a microwave, melt remaining white coating with 2 tablespoons shortening; stir until smooth. Melt dark coating with remaining shortening in a microwave; stir until smooth.
5. Dip half the cookies into white coating; allowing excess to drip off. Place on waxed paper. Sprinkle with pecans. Dip the remaining cookies in dark coating; allow excess to drip off. Place on waxed paper. Sprinkle with grated white coating. Let stand until set. Store in a covered container in the refrigerator. Yield: about 4-1/2 dozen.
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