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Hidden Treasures

  •  4.5 stars stars based on 15 reviews
  •   88% would make this again
  • Review this recipe  Read reviews
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Makes about 48

2/3 cup Butter Flavor or Golden Crisco
3/4 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
48 maraschino cherries, well drained on paper towels

White dipping chocolate:
1 cup white melting chocolate, cut in small pieces
2 tablespoons Butter flavor or Golden Crisco

Dark dipping chocolate:
1 cup semisweet chocolate chips
2 tablespoons Butter flavor or Golden Crisco

finely chopped pecans
slivered white chocolate

Preheat oven to 350 F. Cream Crisco, sugar, egg, milk and vanilla in large bowl until well blended. Combine flour, baking powder, salt and
baking soda. Beat into creamed mixture at low speed. Divide into 48 equal pieces. Press dough into very thin layer around well-drained cherries. Place 2 inches apart on ungreased baking sheet. Bake 10 minutes. Cool 1 minute on baking sheet. Remove to wire rack to cool completely.

For dipping chocolate: place chocolate of choice and Crisco in glass measuring cup. Microwave at 50%. Stir after 1 minute. Repeat until smooth. Or, melt over double boiler. Drop one cookie at a time into chocolate. Use fork to turn over. Cover completely with chocolate. Lift cookie out of chocolate with fork. Allow excess to drip off.
If the chocolate becomes too firm, reheat. Place on waxed paper-lined baking sheet. Sprinkle chopped pecans on top of white chocolate cookies
before the chocolate sets. Sprinkle white chocolate on dark chocolate cookies before chocolate sets. Chill in refrigerator to set chocolate.

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Reviews of Hidden Treasures:

1-5 of 15 reviews   Next >>

  Katie in Wisconsin  Dec 17, 2010
Would make this again.
I, too, used to make these cookies every year and lost the recipe. I've been searching in vain on-line and am so glad to have found it here. Can't wait to make these cookies this weekend! 5 stars

  Sue in Illinois  Dec 17, 2009
Would make this again.
I used to make these cookies every year, then lost the recipe. Finding it on this website made my day. Yes, if you use to much of the dough, they look like flying saucers, but it is well worth the little effort it takes to know just how much of the dough to use. I'm thrilled that I can make them again this year! 5 stars

  Bonnie the Baker in South Florida  Dec 14, 2008
Would make this again.
Being encased in chocolate the cookie takes on a cake-like texture that is a real treat. Helpful hints: 1) Do use butter instead of Crisco(room temp, NOT melted!) 2)Refrigerate the dough (1-2 hr), otherwise its very difficult to work with 3)these cookies freeze extremely well before and after dipping - work it around your schedule and know you have plenty of time to make and enjoy them. 5 stars

  Emily in StL  Dec 7, 2008
Would make this again.
My mom and I have been making these for years! The key is to keep just a smidgen of dough around the cherries--otherwise they look like UFOs. (a rounded 1/2 TB is all that is needed!!!)They take awhile, but if you bake one day then dip (or drizzle like I do) the next, they turn out great. Definitely takes some practice, but these are the perfect holiday cookie! Festive and DELICIOUS! It isn't Christmas unless we have them =] 5 stars

  Cara  Jul 8, 2008
Would make this again.
oh i just love them and my kids do too! 5 stars

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