Yield
Makes 2 dozen.
Photo: Oxmoor House

How to Make It

Drain cherries, reserving 1/4 cup of juice for glaze; set aside. Beat margarine until creamy. Gradually add powdered sugar, beating well. Stir in flour and salt. Add milk and vanilla; mix well. Shape into 24 balls. Press each ball around a cherry, covering it completely. Place on ungreased baking sheets. Bake at 350° for 16 to 18 minutes. Transfer to wire racks and cool completely. Sprinkle with powdered sugar. Drizzle with Cherry Glaze.

Flo Burtnett, Gage, OK, Gooseberry Patch All Through the Seasons

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