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 WHITE:

1 c. melted white chocolate
2 tbsp. Butter Flavor Crisco

DARK:

1 c. melted semi-sweet chocolate chips
2 tbsp. Butter Flavor Crisco

Finishing Touches (optional) : Finely chopped pecans, slivered white chocolate, chocolate jimmies, flaked coconut.

Heat oven to 350 degrees. Cream Butter Flavor Crisco, sugar, egg, milk, and vanilla in large bowl at medium speed of electric mixer. Combine flour, baking powder, salt, and baking soda. Beat into creamed mixture at low speed. Mix well. Form dough in very thin layer (1/8 inch) around well drained cherry. Repeat. Place on ungreased baking sheet. Bake at 350 degrees for 10 minutes. Cool one minute on baking sheet. Remove to cooling racks. Cool completely.

Dipping Chocolate: Melt chocolate of choice on very low heat or 50% power in microwave. Add Butter Flavor Crisco. Melt and stir into chocolate. 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 excess to drip off. Place on cooling rack. Place wax paper under rack to catch drips. Sprinkle chopped pecans or chocolate jimmies on top of white chocolate cookies. Sprinkle white chocolate or flaked coconut on dark chocolate cookies while chocolate is wet. Place sheet of wax paper on baking sheet. Transfer chocolate dipped cookies with spatula to baking sheet. Chill in refrigerator to set chocolate.

If chocolate becomes too firm, reheat on low.