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Chocolate Covered Cherries Recipe

1/4 cup (1/2 stick) butter or margarine, softened

2 1/2 cups confectioners' sugar

1 tablespoon milk

1/2 teaspoon almond extract

2 10-ounce jars maraschino cherries with stems, well-drained

1 12-ounce package semisweet chocolate pieces

2 tablespoons shortening

Line baking sheets with waxed paper. In a small bowl, cream butter, confectioners' sugar, milk and almond extract. If the mixture is too soft, add more sugar.

On a surface lightly sprinkled with confectioner's sugar, knead mixture into a ball. With fingers, flatten 1 teaspoon of dough into a two-inch round. With a flat metal spatula, lift the round; then mold it around a cherry to cover completely (leave stem exposed.) Place on prepared baking sheet. Cover loosely and refrigerate 4 hours or overnight.

Place the chocolate and shortening in a 2-cup glass measuring cup. Microwave on medium 3-5 minutes, stirring once a minute until smooth.

Holding cherry stem, dip cherry into chocolate, making sure to cover cherry completely and going 1/8-inch up stem. Shake off excess.

Place on waxed-paper-lined tray. Repeat with remaining cherries and chocolate. With spoon, drizzle leftover chocolate over cherries. Place in refrigerator 15 minutes to set. Refrigerate, covered. Serve at room temperature.

Makes 3 dozen.


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