Chocolate Covered Cherries - cooking recipe

Ingredients

1/2 stick butter, softened
2 1/2 c. 10x sugar
1 Tbsp. milk, evaporated
1 (12 oz.) pkg. semi-sweet chocolate pieces
1/2 tsp. almond extract
2 (10 oz.) jars stemmed maraschino cherries, drained
2 Tbsp. shortening

Preparation

Line
baking
sheet
with
waxed
paper.
In small bowl, cream butter, 10x sugar, milk and almond extract.
(If mixture is
too soft,
add more sugar.) On a surface lightly sprinkled with 10x sugar, knead mixture into a ball.
Using 1 teaspoon of mixture, shape
into a ball.
Indent with thumb.
Place cherry in indention
and
cover
cherry
with
mixture.
(Leave
stem exposed.) Place on 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 to 5 minutes, stirring once a minute until smooth.
Holding cherry stem, dip into chocolate,\tcover cherry completely and 1/8 inch up stem. Shake off
excess.
Place
on
waxed paper lined tray.
Repeat using all
the
cherries.
Refrigerate
15
minutes
to
set. Refrigerate,
covered
if
not
serving
soon.
Makes
3
dozen candies.