Instructions: 1. Heat oven to 350F (180C).

2. Cream Golden Crisco Shortening, sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended.

3. Combine flour, baking powder, salt and baking soda. Beat into creamed mixture at low speed.

4. Press dough in very thin layer around well-drained cherries. Place 2 inches (5 cm) apart on ungreased baking sheet.

5. Bake at 350 F (180C) for 10 minutes. Cool one minute on baking sheet. Remove to cooling rack. Cool completely.

6. For dipping chocolate, melt chocolate of choice and Golden Crisco Shortening on very low heat or 50% (MEDIUM)

power in microwave. Stir until smooth.

7. Transfer chocolate to glass measuring cup. Drop one cookie at a time into chocolate. Use fork to turn. Cover completely with chocolate.* Lift cookie out of chocolate on fork. Allow all excess to drip off. Place on wax paper-lined baking sheet.

8. Sprinkle chopped pecans on top of white chocolate cookies. Sprinkle white chocolate on dark chocolate cookies while chocolate is wet. Chill in refrigerator to set chocolate.

Hint: Dip pretzels or potato chips in any leftover melted chocolate for a special treat. 4 dozen cookies

*TIP: If chocolate becomes too firm, reheat on low.

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