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Chocolate-Covered Cherries




Source of Recipe


Unknown


List of Ingredients




Chocolate-Covered Cherries


2 1/2 c. confectioners' sugar
1/4 c. butter or margarine, softened
1 T. milk
1/2 t. almond extract
2 jars (8 oz. each) maraschino cherries with stems, well drained*
2 c. semisweet chocolate chips
2 T. shortening


Recipe




In mixing bowl, combine sugar, butter, milk, and extract; mix well.
Knead into large ball. Roll into 1-inch balls and flatten each into a 2-inch circle.
Wrap around cherries and lightly roll in hands.
Place with stem up on waxed paper-lined baking sheet.
Cover loosely and refrigerate 4 hours or overnight.
Melt the chocolate chips and shortening in a double boiler or microwave-safe bowl.
Holding onto stem, dip cherries into chocolate; set on waxed paper to harden.
Store in a covered container.
Refrigerate 1-2 weeks before serving.
The longer they sit, the juicier the center will be.

Yield: about 3 dozen.
*The cheaper brands of cherries tend to make a very dry cherry, so you may not want to drain them much. If you end up with a dry filling, store them on the counter for a week, which seems to help a bit.