Ingredients
3/4 cup sugar2/3 cup butter-flavored shortening1 egg1 tablespoon whole milk1 teaspoon vanilla extract1-3/4 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt2 jars (10 ounces each) maraschino cherries, well drained10 ounces white candy coating, divided4 tablespoons butter-flavored shortening, divided8 ounces dark chocolate candy coating, coarsely choppedFinely chopped pecans
Preparation
In a large bowl, cream sugar and shortening until light and fluffy. Beat in the egg, milk and vanilla. Combine dry ingredients; gradually add to the creamed mixture and mix well.
Form 2 teaspoons of dough into a ball. Flatten ball with a glass coated with cooking spray. Place a cherry in the center; roll dough around cherry. Repeat with remaining dough and cherries. Place balls 2-in. apart on ungreased baking sheets.
Bake at 350° for 10-12 minutes or until set and the edges are lightly browned. Cool 1 minute before removing to wire racks to cool completely.
Grate 2 oz. white candy coating; set aside. In a microwave, melt remaining white coating with 2 tablespoons shortening; stir until smooth. Melt dark coating with remaining shortening in a microwave; stir until smooth.
Dip half the cookies into white coating; allowing excess to drip off. Place on waxed paper. Sprinkle with pecans. Dip the remaining cookies in dark coating; allow excess to drip off. Place on waxed paper. Sprinkle with grated white coating. Let stand until set. Store in a covered container in the refrigerator.
