- 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 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-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 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.
Reviews forHoliday Hideaways
"We make these wonderful cookies each December. They are time-consuming to roll and tedious to dip and decorate, but they are so worth it because they're the star of the holiday cookie tray."
"I first made these cookies about 12 years ago. I took some to a church social. One of the ladies there, who didn't know I had brought them, remarked on how pretty the cookies were and she aked someone if they were homemade. I was very pleased with her comments. I made these cookies a lot for several years. I had forgotten about them until I recently saw this recipe while searching for something else. I plan to make these again soon, maybe for Easter this year."