2/3 c. Butter Flavor 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 Flavor Crisco
Finely chopped pecans
Slivered white chocolate

Heat oven to 350 degrees F. Cream Butter Flavor Crisco, sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended.

Combine flour, baking powder, salt and baking soda. Beat into creamed mixture at low speed. Press dough in very thin layer around well drained cherries. Place 2 inches apart on ungreased baking sheet. Bake at 350 degrees F. for 10 minutes. Cool on baking sheet one minute. Remove to cooling rack. Cool completely.

For dipping chocolate, melt chocolate of choice and Butter Flavor Crisco on very low heat or 50% power in microwave. Stir. Transfer chocolate to glass measuring cup. Drop one cookie at a time into chocolate. Use fork to turn. Cover completely with chocolate. Lift cookie out of chocolate on fork. Allow all excess to drip off. Place on wax paper-lined baking sheet.

Sprinkle chopped pecans on top of white chocolate cookies. Sprinkle white chocolate on dark chocolate cookies while chocolate is wet. Chill in refrigerator to set chocolate.

If chocolate becomes too firm, reheat on low.

Preparation time: 60 minutes. Bake time: 10 minutes. 4 dozen cookies.