|EVERY FEW MINUTES|
|CHOCOLATE COVERED CHERRY-ETTES|
Bake at 350 degrees for 15-18 minutes.
Gradually add, creaming well:
Add: 1 tsp. vanilla 1 tsp. almond extract
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).
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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