WHITE CHOCOLATE CHERRIES

FOR THE CHERRIES:
1 (8 oz.) jar maraschino cherries with stems, drained
2 tablespoons butter or margarine, softened
2 tablespoons shortening
1 tablespoon unsweetened cocoa powder
1 cup powdered sugar
FOR THE COATING:
1 cup white deluxe baking pieces
2 teaspoons shortening
Red colored sugar, optional

Place 24 Baker’s Choice paper midget bake cups (mini paper baking cups) on a tray or cookie sheet; set aside. Line a cookie sheet with wax paper; set aside.

Arrange cherries in a single layer on paper towels. Pat dry with paper towels; set aside.

In a medium bowl, cream butter, 2 tablespoons shortening and cocoa powder. Add powdered sugar; mix well (mixture will be stiff). Gently pat 1 teaspoon of the cocoa mixture in the palm of your hand until large enough to cover the cherry Place cherry in the center; mold to completely cover cherry Place cocoa covered cherries on wax paper- lined tray; set aside.

For coating, place white deluxe baking pieces and 2 teaspoons shortening in a 4 cup microwave-safe measure. Microwave on MEDIUM (50% power) 3 1/2 to 4 minutes, stirring after every minute, or until baking pieces are melted.

Dip cocoa covered cherries one at a time in coating and place each in a bake cup. If desired, sprinkle with colored sugar. Refrigerate until set.

Makes: 22 to 24 cherries
From: Recipelink.com
Source: Recipe pamphlet: Bake it Special with Baker's Choice Bake Cups, Reynolds Wrap Kitchens, no dated