2/3 CUP BUTTER FLAVOR CRISCO
3/4 CUP SUGAR
1 EGG
1 TABLESPOON MILK
1 TEASPOON VANILLA
1 3/4 CUPS ALL-PURPOSE FLOUR
1 TEASPOON BAKING POWDER
1/2 TEASPOON SALT
1/2 TEASPOON BAKING SODA
48 MARASHINO CHERRIES, WELL DRAINED ON PAPER TOWELS
WHITE DIPPING CHOCOLATE:
1 CUP WHITE MELTING CHOCOLATE, CUT IN SMALL PIECES
2 TABLESPOONS BUTTER FLAVORED CRISCO
DARK DIPPING CHOCOLATE:
1 CUP SEMI-SWEET CHOCOLATE CHIPS
2 TABLESPOONS BUTTER FLAVOR CRISCO
FINELY CHOPPED PECANS
SLIVERED WHITE CHOCOLATE
- Heat oven to 350.
- Cream butter flavored crisco, sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended.
- Combine flour, flour, baking powder, salt and baking soda.
- Beat into creamed mixture at low speed.
- Press dough in very thin layer around well drained cherries.
- Place 2 inches apart on ungreased baking sheet.
- Bake at 350 for 10 minutes. Cool one minute on sheet then transfer to cooling rack and cool completely.
- For dipping chocolate, melt chocolate of choice and crisco on very low heat and stir.
- Transfer chocolate to glass measuring cup.
- Drop one cookie at a time into chocolate.
- Use a fork to turn, cover completely with chocolate. (lift cookie out of chocolate on fork. Allow excess to drip off, then place on wax paper.
- Sprinkle chopped pecans on top of white chocolate cookies, sprinkle white chocolate on dark chocolate cookies while chocolate is still wet. Chill in fridge to set.
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