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cherries
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Ingredients
- 2 1/2 cups confectioners sugar
- 1/4 cup butter, softened
- 1 tbsp milk
- 1/2 tsp almond extract
- 2 jars maraschino cherries with stems, well drained 8 oz jars
- 2 cups Cholaca Wafers 12 oz
- 2 tbsp shortening
Ingredients
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Instructions
- In a small bowl, combine the sugar, butter, milk and extract. Knead until smooth and pliable. Shape into 1-in. balls and flatten each into a 2-in. circle. Wrap one circle around each cherry and lightly roll in hands. Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight.
- In a microwave, melt cholaca wafers and shortening; stir until smooth. Holding on to the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set. Store in a covered container. Refrigerate 1-2 weeks before serving.
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