| 1 | Preparation time: 60 minutes bake time: 10 minutes |
| 2 | Heat oven to 350. |
| 3 | Cream butter flavor crisco, sugar, egg, milk and vanilla in a large bowl at medium speed of electric mixer until well blended. |
| 4 | Combine flour, baking powder, salt and baking soda. |
| 5 | Beat into creamed mixture at low speed. |
| 6 | Press dough in very thin layer around well drained cherries. |
| 7 | Place 2 inches apart on ungreased baking sheet. |
| 8 | Bake at 350°F for 10 minutes. |
| 9 | Cool one minute on baking sheet. |
| 10 | Remove to cooling rack. |
| 11 | Cool completely. |
| 12 | For dipping chocolate: melt chocolate of choice and butter flavor crisco on very low heat or at 50% power in microwave. |
| 13 | Stir. |
| 14 | Transfer chocolate to glass measuring cup. |
| 15 | Drop one cookie at a time into chocolate. |
| 16 | Use fork to turn. |
| 17 | Cover completely with chocolate. |
| 18 | *lift cookie out of chocolate on fork. |
| 19 | Allow excess chocolate to drip off. |
| 20 | Place on wax paper lined baking sheet. |
| 21 | Sprinkle chopped pecans on top of white chocolate cookies. |
| 22 | Sprinkle white chocolate slivers on dark chocolate cookies while chocolate is still wet. |
| 23 | Chill in referigerator to set chocolate. |
| 24 | makes 4 dozen cookies |
| 25 | *if chocolate becomes to firm, reheat on low. |
