2/3 cup Butter Flavor or Golden Crisco
3/4 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
48 maraschino cherries, well drained on paper towels

White dipping chocolate:
1 cup white melting chocolate, cut in small pieces
2 tablespoons Butter flavor or Golden Crisco

Dark dipping chocolate:
1 cup semisweet chocolate chips
2 tablespoons Butter flavor or Golden Crisco
finely chopped pecans
slivered white chocolate

Preheat oven to 350 F.
Cream Crisco, sugar, egg, milk and vanilla in large bowl until well blended.
Combine flour, baking powder, salt and baking soda.
Beat into creamed mixture at low speed.
Divide into 48 equal pieces.
Press dough into very thin layer around well-drained cherries.
Place 2 inches apart on ungreased baking sheet.
Bake 10 minutes.
Cool 1 minute on baking sheet.
Remove to wire rack to cool completely.

For dipping chocolate: place chocolate of choice and Crisco in glass measuring cup.
Microwave at 50%.
Stir after 1 minute.
Repeat until smooth.
Or, melt over double boiler.
Drop one cookie at a time into chocolate.
Use fork to turn over.
Cover completely with chocolate.
Lift cookie out of chocolate with fork.
Allow excess to drip off.

If the chocolate becomes too firm, reheat.
Place on waxed paper-lined baking sheet.
Sprinkle chopped pecans on top of white chocolate cookies before the chocolate sets.
Sprinkle white chocolate on dark chocolate cookies before chocolate sets.
Chill in refrigerator to set chocolate.

Makes about 48

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