Holiday Hideaways Recipe
- 3/4 cup sugar
- 2/3 cup butter-flavored shortening
- 1 egg
- 1 tablespoon whole 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 candy coating, divided
- 4 tablespoons butter-flavored shortening, divided
- 8 ounces dark chocolate candy coating, coarsely chopped
- Finely chopped pecans
- 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.
Editor's Note: Confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled "almond bark" or "candy coating" and is often sold in bulk package of 1 to 1-1/2 pounds.
2 each: 227 calories, 12g fat (7g saturated fat), 8mg cholesterol, 85mg sodium, 29g carbohydrate (22g sugars, 0 fiber), 1g protein.
Reviews for Holiday 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."