4 eggs
1 c. sugar
1 c. Crisco oil
4 c. flour
1 tbsp. baking powder

Beat eggs slightly and other ingredients IN ORDER. Refrigerate dough overnight. Roll into 1-inch balls. Bake 15 to 20 minutes at 350 degrees. Scoop out center, of bottom of cookie. Fill with Royal Icing and put cookies together, placing a halved maraschino cherry in the middle.

ROYAL ICING:

3 c. powdered sugar
1/2 tsp. salt
1 egg white
1 c. Crisco
1/2 c. pineapple juice
28 maraschino cherries, halved

Cream Crisco, sugar; add salt, egg white and juice. Beat until light and fluffy. Add more juice if needed. 1/4 tsp. red coloring Sugar 56 plastic peach stems

Mix vermouth and coloring. Dip cookies in vermouth, drain on paper towels. Roll in sugar. Place stem in crack.