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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chocolates - Cherry filled Recipe

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This recipe for Chocolates - Cherry filled is from The Ulloa Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup butter, softened
2¼ cups icing sugar
1 tbsp. milk
½ tsp. vanilla
⅛ tsp. almond extract
About 48 maraschino cherries, drained
Directions:
Directions:
Cover cookie sheet or tray with wax paper; set aside. Thoroughly cream butter with icing sugar and milk in small mixer bowl. Blend in vanilla and almond extract. (if mixture is too soft, add extra icing sugar) Mold just enough mixture around each cherry to completely cover cherry. Place on prepared cookie sheet. Cover loosely; chill 3 to 4 hours or overnight.

Remove a third of the centers from refrigerator just before dipping; keep remaining centers chilled. Coat centers as directed using chocolate coating (recipe in this book). Store coated cordials, uncovered, at room temperature for about a week or until centers liquefy.
Number Of Servings:
Number Of Servings:
4 dozen

 

 

 

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