1/4 c. butter
2 1/4 c. 4X confectioners' sugar
1 tbsp. milk
1/2 tsp. vanilla
1/8 tsp. almond extract
2 doz. maraschino cherries with stems

Thoroughly cream butter with sugar and milk. Blend in vanilla and almond extract. If mixture is too sticky, add more sugar. Mold a small amount around dried cherry. Place on wax paper and freeze.

COATING:

2 c. (12 oz.) mini chocolate chips
2 tbsp. Crisco

Melt chocolate and Crisco in double boiler. Dip or roll cherries and place on wax paper.

NOTE: This must be placed in covered container and left for 2 days before eaten. Enjoy!