Hidden Treasures
Yield
48 cookiesPrep
60 minCook
10 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
vegetable shortening
butter flavor |
*
|
| ¾ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 48 | each |
maraschino cherries
well drained on paper towels |
|
| White dipping chocolate | |||
| 1 | cup |
white chocolate
melting, cut into small pieces |
*
|
| 2 | tablespoons |
vegetable shortening
butter flavor |
|
| Dark dipping chocolate | |||
| 1 | cup |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 2 | tablespoons |
vegetable shortening
butter flavor |
|
| 1 | x |
pecans
finely chopped |
*
|
| 1 | x |
white chocolate
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
vegetable shortening
butter flavor |
*
|
| 177 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 15 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 414 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 48 | each |
maraschino cherries
well drained on paper towels |
|
| White dipping chocolate | |||
| 237 | ml |
white chocolate
melting, cut into small pieces |
*
|
| 3E+1 | ml |
vegetable shortening
butter flavor |
|
| Dark dipping chocolate | |||
| 237 | ml |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 3E+1 | ml |
vegetable shortening
butter flavor |
|
| 1 | x |
pecans
finely chopped |
*
|
| 1 | x |
white chocolate
slivered |
*
|
Directions
Heat oven to 350℉ (180℃).
Cream shortening, sugar, egg, milk and vanilla in a large bowl at medium speed of electric mixer until well blended.
Combine 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℉ (180℃) F for 10 minutes.
Cool one minute on baking sheet.
Remove to cooling rack.
Cool Completely.
For Dipping Chocolate: melt chocolate of choice and shortening on very low heat.
Stir.
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.
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.
