CHERRY CREAM CENTERS:

1/4 c. butter
1 tbsp. milk
1/8 tsp. almond extract
2 1/4 c. confectioners' sugar
1/2 tsp. vanilla
About 40 maraschino cherries, drained

I use the cherry juice instead of milk.

Thoroughly cream butter with sugar, milk or juice; blend in vanilla and almond extract. (If mixture is too soft, add extra confectioners' sugar.) Mold enough dough around each cherry to cover cherry. Place on waxed paper-covered tray. Cover and chill. Remove 1/3 of centers from refrigerator 15 minutes before dipping; keep remaining centers chilled.

CHOCOLATE COATING:

1 c. chocolate morsels
1 tbsp. shortening
14 oz. milk chocolate bar, broken into pieces

If you use the milk chocolate wafers bought at a decorating place omit these ingredients.

Combine chocolate morsels, candy bar, and shortening in top of double boiler over hot, not boiling, water. Melt, stirring occasionally to blend well. Remove top of double boiler from heat; cool, stirring occasionally, to 82 degrees or until mixture begins to set. Rewarm to dipping consistency of 95 degrees.

The Bakers chocolate wafers I melt in microwave, 30 minutes at medium on my oven. Be sure to watch closely as this chocolate will fool you and burn very easily. Do not cover as any moisture ruins this.

Dip centers into chocolate mixture; remove with fork or special dipper. To remove excess chocolate mixture, slide fork across rim of container several times. Slide from fork upside down onto waxed paper, swirling "thread" of chocolate from fork across top for a decorative touch. Chill 20 minutes. Store in a cool place a day or two until centers liquid. Makes about 40.