Instructions: 1. Preheat oven to 375F. Grease baking sheets.

2. Prepare cookie mix following package directions. Shape thin layer of dough around each candied cherry. Place 2" apart on greased baking sheets.

Bake at 375F. for 8 minutes until set but not browned. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely.

3. Place chocolate chips and shortening in small resealable plastic bag; seal. Place bag in bowl of hot water for several minutes. Dry with paper towel. Knead until blended 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.

Makes 3 to 3 1/2 dozen cookies

TIP: Well-drained maraschino cherries may be substituted for candied cherries.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.