40 maraschino cherries, well drained
1/4 c. rum or brandy, if desired
1/2 c. butter, softened
1/4 c. powdered sugar
1/2 tsp. vanilla
1 c. Pillsbury's Best all-purpose or unbleached flour

COATING:

6 oz. pkg. (1 c.) chocolate chips
1/4 c. light corn syrup
1 tbsp. water

If desired, in small bowl, soak cherries in rum 30 minutes; drain well.

Heat oven to 350 degrees. In small bowl, cream butter, powdered sugar and vanilla. Lightly spoon flour into measuring cup; level off. Add flour; mix at low speed until combined. Wrap about 1 teaspoon dough around each cherry to completely cover. Place on ungreased cookie sheets. Bake at 350 degrees for 8 to 10 minutes or until lightly browned on edges. Cool.

In small saucepan, combine coating ingredients. Cook over low heat, stirring constantly, until chocolate chips are melted. Place cookies on wire racks over waxed paper. Spoon chocolate coating over cookies to cover. (Coating that drips off can be reused.) 40 cookies.

Tip: For the success of this recipe, cherries do not need to be soaked in rum or brandy.