2 1/2 c. powdered sugar
1/4 c. butter or margarine, softened
1 T. milk
1/2 t. almond extract
2 jars (8 ounces each) maraschino cherries with stems, well drained
2 c. (12 ounces) semisweet chocolate chips
2 T. shortening
 | In a mixing bowl, combine sugar, butter, milk, and extract; mix well. Knead into a
large ball. Roll into 1-inch balls and flatten each into a 2-inch circle. Wrap
around cherries and lightly roll in hands. Place with stems up on waxed paper-lined
baking sheet. Cover loosely and refrigerate 4 hours or overnight. |
| Melt the chocolate chips and shortening in a double boiler or microwave-safe bowl.
Holding onto the stem, dip cherries into chocolate; set on waxed paper to harden.
Store in a covered container. Refrigerate 1-2 weeks before serving. |
| Yield: about 3 dozen. |
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