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HOLIDAY HIDEAWAY COOKIES 
2/3 c. butter flavored Crisco
3/4 c. sugar
1 egg
1 tbsp. milk
1 tsp. vanilla
1 3/4 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
48 maraschino cherries, well drained on paper towels

DIPPING CHOCOLATE:

1 c. white or dark melting chocolate, cut in sm. pieces
2 tbsp. butter flavored Crisco
Finely chopped pecans

Heat oven to 350 degrees. Cream Crisco, sugar, egg, milk, and vanilla in a large bowl at medium speed until well blended.

Combine flour, baking powder, salt, and baking soda. Beat into creamed mixture. Press dough in very thin layer around well drained cherries. Place 2 inches apart on ungreased baking sheet. Bake for 10 minutes. Cool completely.

For dipping chocolate, melt chocolate and butter flavored Crisco on very low heat or 50% power in microwave. Pour chocolate into glass measuring cup. Drop one cookie at a time into chocolate; cover cookie completely. Place cookies on wax paper. Sprinkle chopped pecans on top of cookies. Makes 4 dozen cookies.

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