Chocolate-Covered Cherries

Yields: About 3 dozen

2 1/2 cups confectioners' sugar
1/4 cup butter or margarine, softened
1 Tablespoon milk
1/2 teaspoon almond extract
2 (8 oz. each) jars maraschino cherries with stems, well drained*
2 cups semisweet chocolate chips
2 Tablespoons 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 candies sit the juicier the
center will be.

*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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