2/3 c. butter flavor shortening
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, drained on paper towels

DIPPING CHOCOLATE:

1 c. white or dark melting chocolate
2 tbsp. shortening
Fine chopped pecans

Cream sugar, egg, milk and vanilla. Combine dry ingredients. Beat into creamed mixture. Press dough in very thin layer around cherry. Place on ungreased baking sheet. Bake at 350 degrees for 10 minutes. Cool 1 minute, remove to rack. Cool completely.

Melt chocolate and shortening in double boiler. Coat one cookie at a time by dipping into chocolate. Allow to drip excess chocolate and then touch cookie lightly on pecan chips. Place on wax paper.

Coconut sprinkles or shredded chocolate may also be used to decorate cookies.