Holiday Hideaway's

This is from The Crisco 1990 Christmas collection. It calls for a maraschino cherry in the middle but sometimes I have used a chocolate kiss.

• Ready In: 1 hr 10 mins
• Yields: 48 cookies

Ingredients

• 2⁄3 cup  Butter Flavor 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

• Dipping Chocolate

• 1  cup  melting white chocolate (or dark , cut into smal pieces)
• 2  tablespoons  Butter Flavor Crisco

Directions

1. Heat oven to 350.
2. Cream crisco, sugar,egg,milk and vanilla in large bowl at medium speed until well blended.
3. Combine flour,baking powder,salt and baking soda.
4. Beat into creamed mixture at low speed.
5. Press dough in very thin layer around well drained cherries.
6. Place 2 inches apart on ungreased cookie sheet.
7. Bake at 350 for 10 minutes.
8. Cool on baking sheet 1 minutes then remove to cooling rack. Cool completely.
9. For dipping chocolate.
10. Melt chocolate of choice and crisco on very low heat or 50% power in microwave.Stir.
11. Transfer chocolate to glass measuring cup and drop one cookie in at a time into chocolate. Use fork to turn.
12. Lift cookie out of chocolate on fork let excess drip and place on wax paper lined baking sheet.
13. Sprinkle with chopped pecans or coconut while chocolate is still wet (optional).
14. Chill in refridgerator to set chocolate.