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Cherry Surprises

submitted by Marie Hamlin

Ingredients

Cookies:

2/3 C granulated sugar
1/2 C butter-flavor Crisco
1 egg
2 T light corn syrup or regular pancake syrup
1 t vanilla
1 3/4 C all purpose flour
1/2 t baking powder
1/4 t baking soda
1/4 t salt
48 candied cherries

Drizzle:

1/2 C semi sweet morsels
1 tsp butter flavor Crisco

Procedures:

For Cookies:

1. Heat oven to 375 degrees F.

2. Combine sugar and 1/2 C shortening in large bowl. Beat at medium speed until well blended. Add egg, corn syrup and vanilla. Beat until light & fluffy,

3. Combine flour, baking powder, baking soda and salt. Add gradually to sugar mixture at low speed. Mix until well blended. Divide dough into 48 equal pieces.

4. Shape thin layer of dough around each cherry. Place 2 inches apart on ungreased baking sheets.

5. Bake at 375 for 8 minutes or until set but now browned. Cool 2 minutes on baking sheets. Remove to wire racks to cool completely.

For Drizzle:

1. Place chocolate chips and 1 t shortening in heavy resealable ziplock bag. Seal bag.

2. Microwave at medium (50% power) for 1 minute.

3. Knead bag after 1 minute. Repeat until smooth.

4. Cut pinpoint hole in corner of bag bottom. Squeeze out the melted chocolate; drizzle over cookies.

5. Allow drizzle to set before storing between layers of waxed paper in airtight container.

Serves: Makes 4 dozen cookies.

Suggested Alterations:

Dip the entire baked and cooled cookie in melted chocolate mixture; roll in crushed peanuts. Dip the entire baked and cooled cookie into melted white chocolate and roll in flaked coconut.