This week's Cookie of the Week is brought to us by Nancy Burton a great cook and a member of our cooking support group. She always has good ideas and tries to make meal time a special event for her family. Thanks Nancy for sharing these desserts with us! If you like chocolate-covered cherries, try this recipe.

What you need:

• 2 1/2 cups powdered sugar
• 1/4 cup margarine, softened
• 1 Tbs milk
• 1/2 tsp almond extract
• 2 eight oz jars maraschino cherries, well-drained
• 2 cups (12 oz) semi-sweet chocolate chips
• 2 Tbs shortening

What you do:

1. In mixing bowl, combine sugar, butter, milk and almond extract. Mix well.
2. Knead into a large ball. Roll into 1-inch balls and flatten each into a 2-inch circle. Wrap around cherries and lightly roll in hands. Place on baking sheet lined with waxed paper.
3. Cover loosely and refrigerate 4 hours
   or overnight. Melt chocolate chips and shortening in a double boiler or microwave-safe bowl. Dip cherries in chocolate. Set on waxed paper to harden.
4. Store in covered container in refrigerator for 1-2 weeks. Taste best at room temperature, but always good.

Comments

Chocolate Coated Liquer Cherries
From: Fiona

YUM!  I made these once years ago but can't remember which method I used.  I know these two both work so perhaps you can decide.

• Method One:
  Using firm ripe fruit, place them in a bowl and pour you liquoer over them, cover and then put in refrigerator over night.  The next day remove them from the liquer and pat dry on paper towel.  Then dip in melted chocolate and leave to set.   Best served cold from refrigerator.
• Method Two:
  A friend once (somehow? removed the stone without breaking the fruit and injected each fruit with the liquer to fill the hole left by the pip.  She then just dipped them straight in melted choc (Which seals them, keeping the liquer inside) and put them in the refrigerator until needed.

Hope this helps you.  I love this group, there have been some great recipes through these pages!  Thanks all.  Keep safe.
Fiona

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