Categories: Cookies, Crisco 
      Yield: 48 cookies 
  
    2/3 c  Butter Flavor Crisco 
    3/4 c  Sugar 
      1    Egg 
      1 tb Milk 
      1 ts Vanilla 
  1 3/4 c  All purpose flour 
      1 ts Baking powder 
    1/2 ts Salt 
    1/2 ts Baking soda 
     48    Maraschino Cherries, well 
           - drained on paper towels 
 
--------------------------WHITE DIPPING CHOCOLATE-------------------------- 
      1 c  White melting chocolate, 
           - cut into small pieces 
      2 tb Butter Flavor Crisco 
 
---------------------------DARK DIPPING CHOCOLATE--------------------------- 
      1 c  Semisweet chocolate chips 
      2 tb Butter Flavor Crisco 
           Finely chopped pecans 
           Slivered White Chocolate 
  
  Preparation Time: 60 Minutes               Bake Time: 10 Minutes 
   
  1. Heat oven to 350. 
   
  2. Cream Butter Flavor Crisco, sugar, egg, milk and vanilla in a large 
  bowl at medium speed of electric mixer until well blended. 
   
  3. Combine flour, baking powder, salt and baking soda. Beat into 
  creamed mixture at low speed. 
   
  4. Press dough in very thin layer around well drained cherries. Place 
  2 inches apart on ungreased baking sheet. 
   
  5. Bake at 350 for 10 minutes. Cool one minute on baking sheet. 
  Remove to cooling rack. Cool Completely. 
   
  6. For Dipping Chocolate: melt chocolate of choice and Butter Flavor 
  Crisco on very low heat or at 50% power in microwave. Stir. 
   
  7. Transfer chocolate to glass measuring cup. Drop one cookie at a 
  time into chocolate. Use fork to turn. Cover completely with 
  chocolate. *Lift cookie out of chocolate on fork. Allow excess 
  chocolate to drip off. Place on wax paper lined baking sheet. 
   
  8. Sprinkle chopped pecans on top of white chocolate cookies. Sprinkle 
  white chocolate slivers on dark chocolate cookies while chocolate is 
  still wet. Chill in referigerator to set chocolate. 
   
  Makes 4 dozen cookies 
   
  *If Chocolate becomes to firm, reheat on low. 
   
  Source: Butter Flavor Crisco Cookie Collection, page 5. 
  Shared by: David Knight