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CHOCOLATE COVERED CHERRY-ETTES
(Cookies)
 
Bake at 350 degrees for 15-18 minutes.

Cream:

Gradually add, creaming well:

Add: 1 tsp. vanilla 1 tsp. almond extract

Beat well.

Blend in: 1/4 c. nuts, finely chopped 1/2 c. well-drained maraschino cherries, chopped

Shape into balls, using a rounded teaspoonful for each. Place on ungreased cookie sheet. Bake. Cool thoroughly, dip in following chocolate dip. Before storing, let stand on rack until chocolate is set (2-3 hours).

CHOCOLATE DIP:

Melt 1 cup (6 ounce package) semi-sweet chocolate bits and 3 tablespoons butter with 1/2 cup milk in top of double boiler over hot water. Cool slightly. Blend in 3 cups sifted powdered sugar, beating until smooth. If mixture becomes too stiff, reheat over hot water.
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