Cream butter flavor Crisco, sugar, egg, milk, and vanilla in a large
bowl at medium speed of electric mixer until well blended.
Combine flour, baking powder, salt, and baking soda. Beat into
creamed mixture at low speed.
Press dough in very thin layer around well drained cherries. Place 2"
apart on ungreased baking sheet.
Bake at 350°F for 10 minutes. Cool one minute on baking sheet. Remove
to cooling rack. Cool Completely.
For Dipping Chocolate:
Melt chocolate of choice and butter flavor Crisco on very low heat or
at 50% power in microwave. Stir.
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 excess chocolate to
drip off. Place on wax paper lined baking sheet.
Sprinkle chopped pecans on top of white chocolate cookies. Sprinkle
white chocolate slivers on dark chocolate cookies while chocolate is
still wet. Chill in referigerator to set chocolate.
