CHOCOLATE-COVERED CHERRIES

PG tested

10-ounce jar maraschino cherries with stems, drained, with juice reserved

3 to 4 cups powdered sugar, divided

4 tablespoons (½ stick) butter, softened

½ teaspoon almond extract, optional

12 ounces milk or dark melting chocolate

Place drained cherries on a paper towel to absorb any additional liquid.

In a medium bowl, combine 1 cup powdered sugar, butter, ¼ cup cherry juice and almond extract. Beat with an electric mixer until combined.

Add 2 more cups powdered sugar and beat until the mixture forms a soft dough. It should be slightly sticky and the consistency of thick frosting. If needed, add remaining powdered sugar ¼ cup at a time until dough reaches desired consistency. Refrigerate the

dough for 20 minutes.

Roll dough into 1 inch balls. Flatten dough balls between the palms of your hands, dusting your hands with powdered sugar if necessary. Place a cherry in the center of the dough round, then fold the dough up and over the cherry to completely cover it, leaving the stem exposed. Refrigerate the covered cherries for 20 minutes.

Melt chocolate in a double boiler, or in the microwave at 50 percent. Holding a cherry by the stem, dip it in the melted chocolate and allow the excess to drip off.

Place chocolate-covered cherry on a baking sheet covered with waxed paper. Repeat with the remaining cherries. Allow chocolate to set completely.

Store cherries in an airtight container at room temperature. Makes 18 to 20 cherries. — Letsdishrecipes.com