---------- Recipe via Meal-Master (tm) v8.05
       Title: Hidden Treasures
  Categories: Cookies, Chocolate
       Yield: 1 servings
     2/3 c  Golden crisco shortening
     3/4 c  Granulated sugar
       1    Egg
       1 tb Milk
       1 ts Vanilla
   1 3/4 c  All-purpose flour
       1 ts Baking powder
     1/2 ts Salt
     1/2 ts Baking soda
      48    Maraschino cherries; well
            White dipping chocolate:
       1 c  White melting chocolate
            = cut in small pieces
       2 tb Golden crisco shortening
            Dark dipping chocolate:
       1 c  Semi-sweet chocolate chips
       2 tb Golden crisco shortening
            Finely chopped pecans
            Shaved white chocolate
     2/3 c  Golden crisco shortening
   1. Heat oven to 350F (180C).
   2. Cream Golden Crisco Shortening, sugar, egg, milk and
   vanilla in large bowl at medium speed of electric mixer
   until well blended.
   3. Combine flour, baking powder, salt and baking soda. Beat
   into creamed mixture at low speed.
   4. Press dough in very thin layer around well-drained
   cherries. Place 2 inches (5 cm) apart on ungreased baking
   5. Bake at 350 F (180C) for 10 minutes. Cool one minute
   on baking sheet. Remove to cooling rack. Cool completely.
   6. For dipping chocolate, melt chocolate of choice and
   Golden Crisco Shortening on very low heat or 50% (MEDIUM)
   power in microwave. Stir until smooth.
   7. Transfer chocolate to glass measuring cup. Drop one
   cookie at a time into chocolate. Use fork to turn. Cover
   completely with chocolate.* Lift cookie out of chocolate on
   fork. Allow all excess to drip off. Place on wax
   paper-lined baking sheet.
   8. Sprinkle chopped pecans on top of white chocolate
   cookies. Sprinkle white chocolate on dark chocolate cookies
   while chocolate is wet.  Chill in refrigerator to set
      Hint: Dip pretzels or potato chips in any leftover
   melted chocolate for a special treat.  4 dozen cookies
   *TIP: If chocolate becomes too firm, reheat on low.