Photo: Charles Walton; Styling: Mary Lyn Hill
Yield
Makes 3 dozen

How to Make It

Step 1

Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating well. Add milk and liqueur, beating until blended.

Step 2

Shape sugar mixture around cherries, coating completely, and place on wax paper.

Step 3

Microwave chocolate squares and shortening in a 2-cup glass measuring cup at HIGH 1 1/2 minutes or until melted, stirring twice.

Step 4

Dip coated cherries by stems into chocolate mixture, allowing excess to drip; place on wax paper. Let stand until firm. Store loosely covered in a cool place 1 week or until centers soften.

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