2 lbs. confectioners' sugar
1 (15 oz.) can sweetened condensed milk
1/2 c. butter
Maraschino cherries with stems

Let cherries drain on paper towels for 10-15 minutes. Place on cookie sheet and freeze. Mix sugar, milk, and butter. Shape into 1 inch balls, then flatten to about the size of a half dollar. Place frozen cherry in center and wrap mixture completely around. Freeze overnight. If any mixture remains after making the desired amount of covered cherries, the mixture can be shaped into small balls and dipped to make plain cream drops.

CHOCOLATE COATING FOR CHERRIES:

12 oz. semi-sweet chocolate chips
1/4 lb. paraffin

Melt chocolate chips and paraffin in double boiler. Dip cherries, by holding stem, into chocolate coating. Let cool on wax paper. Dip second time, if desired, for a more attractive look.