HOLIDAY HIDEAWAYS

¾ cup sugar

2/3 cup butter-flavored shortening

1 egg

1 tab. milk

1 tea. vanilla extract

1¾ cups flour

1 tea. baking powder

½ tea. baking soda

2 jars (10 oz. each) maraschino cherries, well drained

10 oz. white confectionery coating*, divided

4 tab. butter-flavored shortening, divided

8 oz. dark chocolate confectionery coating

pecans, finely chopped

Cream sugar and shortening; add egg, milk and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Form 2 teaspoonfuls of dough into a ball. Flatten and place a cherry in the center; roll dough around cherry. Place balls 2” apart on ungreased baking sheets. Bake 350’ for 10-12 min. or until set and edges are lightly browned. Cool 1 min. before removing to wire rack to cool completely. Grate 2 oz. white confectionery coating; set aside. Melt remaining coating with 2 tab. shortening. Melt dark coating with remaining shortening. Dip half the cookies into white coating; place on waxed paper. Sprinkle with pecans. Dip the remaining in dark coating. Sprinkle with grated white coating. Store in covered container in the refrigerator. *Confectionery coating is sometimes labeled “almond bark” or candy coating”.