1/2 c. soft butter
3/4 c. sifted confectioners sugar
1 tbsp. vanilla
1 sq. unsweetened chocolate (1 oz.), melted
1 1/2 c. Gold Medal flour
1/8 tsp. salt
20 to 25 maraschino cherries, well drained
Chocolate Icing (below)

Heat oven to 350°F (moderate). Mix butter, sugar, vanilla and chocolate thoroughly. Measure flour by dipping method or by sifting. Blend in flour and salt. If dry, add 1 to 2 tablespoons cream. Wrap level tablespoonful of dough around well drained maraschino cherry. Place 1-inch apart on ungreased baking sheet.

Bake 12 to 15 minutes. Cool.

Dip tops of cookies in icing. Decorate, if desired, with shredded coconut, chopped nuts or nut halves.

Makes 20 to 25 cookies.

Chocolate Icing:

1 c. sifted confectioners sugar
1/4 c. cream
1 tsp. vanilla
1 sq. unsweetened chocolate (1 oz.), melted

Mix confectioners sugar, cream, vanilla and chocolate.