1 pkg. Duncan Hines® Golden Sugar Cookie Mix
36 TO 40 candied cherries
½ cup semisweet chocolate chips
1 tsp. Crisco® shortening
Prepare cookie mix following package directions for original recipe. Shape thin layer of dough around each candied cherry. Place 2” apart on greased
baking sheets. Bake at 375° for 8 minutes or until set but not
browed. Cool 1 minute on baking sheets. Remove to cooling racks. Cool
completely.
Combine chocolate chips and shortening in small resealable plastic bag. Place bag in bowl of hot water for several minutes. Dry with paper towel. Knead until bended and chocolate is smooth. Snip pinpoint hole in corner of bag. Drizzle chocolate over cookies. Allow drizzle to set before storing between layers of waxed paper in airtight container.
3 to 3½ dozen cookies
*Well-drained maraschino cherries may be substituted for candied cherries.
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