Instructions: BAKE at 350 degrees for 15 to 20 minutes.

MAKES 36 cookies Combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Press into ungreased 8-inch square pan. Bake in moderate oven (350 degrees) 15 to 20 minutes until golden brown. While warm, cut into 36 squares. Melt semisweet chocolate in top of double boiler over boiling water. Blend until smooth. Arrange squares on waxed paper. Place a well-drained maraschino cherry on each. Top with teaspoonful of melted chocolate. (Glaze should partially coat cherry and cookie). Let stand until chocolate hardens. Store in flat container.
*Pillsburys Best Self-Rising Flour may be substituted.

Contest by Mrs. Howard Netingen, La Crosse, Wisconsin.

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.