2-1/2 cups confectioners’ sugar
1/4 cup butter, softened
1 tablespoon milk
1/2 teaspoon almond extract
2 jars (8 ounces each) maraschino cherries with stems , well drained
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
In a small bowl, combine the sugar, butter, milk and extract. Knead until smooth. Shape into 1″ balls. Then flatten into 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 double broiler melt chocolate and shortening; stir until smooth. Holding onto 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. Yield: 3 dozen.