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Chocolate-Covered Cherries

2 1/2 cups confectioners' sugar
1/4 cup butter or margarine, softened
1 tablespoon milk
1/2 tsp almond extract
2 (8oz each) jars marachino cherries with stems, well drained
2 cup semisweet chocolate chips
2 Tbls shortening

In mixing bowl, combine sugar, butter, milk, and extract; mix well.
Knead into large ball. Roll into 1 inch balls and flatten each into
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 over night. 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 the sit the juicier the center will be. Yield:
about 3 dozen.

We have found that the cheap brand of cherries 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 some.


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