** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Prepare cookie mix following package directions.
3. Shape thin layer of dough around each candied cherry.
4. Place 2" apart on greased baking sheets. Bake at 375'F for 8 minutes until set but not browned.
5. Cool 1 minute on baking sheets. Remove to cooling racks.
6. Cool completely. Place chocolate chips and shortening in small resealable plastic bag; seal.
7. Place bag in bowl of hot water for several minutes.
8. Dry with paper towel. Knead until blended and chocolate is smooth.
9. Snip pinpoint hole in corner of bag. Drizzle chocolate over cookies.
10. Allow drizzle to set before storing between layers of waxed paper in airtight container.
11. Makes 3 to 3 1/2 dozen cookies TIP: Well-drained maraschino cherries may be substituted for candied cherries.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Cherry, Natural Sweeteners allergies.
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