Double Dipped Cherry Shortbread
Ingredients:
½ c maraschino cherries, chopped
1 ¼ c all-purpose flour
3 T sugar
½ c butter
1 T milk
2 to 3 drops red food coloring (optional)
½ c semisweet chocolate pieces
2 t shortening
3 oz vanilla-flavor candy coating, chopped
2 t shortening
Directions:
Drain cherries on paper towel. Stir together flour & sugar. Cut in butter until mixture resembles fine crumbs. Stir in cherries, milk, & food coloring. Form into a ball & knead until smooth.
Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten balls to ½ inch with the bottom of a glass. Bake in 325 oven about 20 minutes or until edges are firm & bottoms are lightly browned. Cool on rack.
Melt together chocolate & 2 t shortening. Dip ½ cookies into chocolate & place on wire rack until firm. Melt together candy coating & 2 t shortening. Dip ½ cookies into mixture & place on wire rack.
Makes 24 cookies.