Drain cherries; pat dry with paper towels.
In medium bowl, sift together butter and corn syrup. Stir in powdered sugar; knead into smooth ball forms. Shape 1/2 teaspoon butter mixture around each cherry. Place on baking sheet lined with wax paper. Chill 1 1/2 to 2 hours or until firm.
In medium saucepan, melt chips and shortening over low heat. Holding by the stem, dip each cherry into chocolate mixture to coat, allowing excess chocolate to drip off. Place on baking sheet lined with wax paper; chill until firm, about 30 minutes.
By Irishwitch from Aurora, CO
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