---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hidden Treasures
 Categories: Cookies, Chocolate
      Yield: 1 servings
 
    2/3 c  Golden crisco shortening
    3/4 c  Granulated sugar
      1    Egg
      1 tb Milk
      1 ts Vanilla
  1 3/4 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Salt
    1/2 ts Baking soda
     48    Maraschino cherries; well
           -drained
           White dipping chocolate:
      1 c  White melting chocolate
           = cut in small pieces
      2 tb Golden crisco shortening
           Dark dipping chocolate:
      1 c  Semi-sweet chocolate chips
      2 tb Golden crisco shortening
           Finely chopped pecans
           Shaved white chocolate
    2/3 c  Golden crisco shortening
 
  1. Heat oven to 350F (180C).
  2. Cream Golden Crisco Shortening, sugar, egg, milk and
  vanilla in large bowl at medium speed of electric mixer
  until well blended.
  3. Combine flour, baking powder, salt and baking soda. Beat
  into creamed mixture at low speed.
  4. Press dough in very thin layer around well-drained
  cherries. Place 2 inches (5 cm) apart on ungreased baking
  sheet.
  5. Bake at 350 F (180C) for 10 minutes. Cool one minute
  on baking sheet. Remove to cooling rack. Cool completely.
  6. For dipping chocolate, melt chocolate of choice and
  Golden Crisco Shortening on very low heat or 50% (MEDIUM)
  power in microwave. Stir until smooth.
  7. 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 all excess to drip off. Place on wax
  paper-lined baking sheet.
  8. Sprinkle chopped pecans on top of white chocolate
  cookies. Sprinkle white chocolate on dark chocolate cookies
  while chocolate is wet.  Chill in refrigerator to set
  chocolate.
     Hint: Dip pretzels or potato chips in any leftover
  melted chocolate for a special treat.  4 dozen cookies
  *TIP: If chocolate becomes too firm, reheat on low.
 
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