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

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

3. Combine flour, baking powder and salt.

4. Add to creamed mixture, beating at low speed until smooth.

5. Wrap dough in thin layer around cherries. Place on ungreased baking sheet.

6. Bake at 350F (180C) for 10 to 12 minutes. Cool.

Coating:
1. Melt chocolate and Golden Crisco Shortening together, stirring until smooth.

2. Dip cooled cookies in chocolate, one at a time, turning to coat completely. Lift cookie out of chocolate on a fork and let excess drip off.

3. Place on waxed paper-lined baking sheet.

4. Sprinkle chopped pecans on top of white chocolate cookies. Sprinkle white chocolate shaving on dark chocolate cookies while chocolate is still wet.

5. Chill to set chocolate.

Hint: These are also nice rolled in icing sugar instead of the chocolate.

Makes: 48 cookies Freezing: Excellent, if uncoated

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