Whatever you like the taste of is what you should use. I don't know if one
brand or variety melts more easily or is more smoothly applied than any
other, so I would use taste as the main factor in making my choice.
---
Be positive! When it comes to being defeated, if you think you're finished,
you! really! are! finished!
----- Original Message -----
From: "Nancy Martin" <[email protected]>
To: <[email protected]>
Sent: Monday, December 16, 2013 12:11 PM
Subject: Re: [CnD] KRIS KRINGLES
Hi everyone,
I am considering making these cookies. They sound like a doable project I
might actually finish. At first the part of dipping the tops in chocolate
didn't register. I usually avoid such recipes because they seem too time
consuming. Thanks to Charles, I have great info about melting chocolate,
etc. Please give me your opinions about which brands of chocolate you like
best for this dipping endeavor.
Wish me luck
Nancy in OK
----- Original Message -----
From: "Shannon Hannah" <[email protected]>
To: "Cooking in the dark" <[email protected]>
Sent: Wednesday, December 11, 2013 9:28 AM
Subject: [CnD] KRIS KRINGLES
KRIS KRINGLES
1/2 cup margarine
1/2 cup brown sugar
1 teaspoon vanilla
1 1/2 cups flour
1/8 teaspoon salt
20 to 25 maraschino cherries
20 to 25 chocolate chips
Cream sugar and margarine well. Add vanilla, flour and salt. Mix well.
Stuff
cherries with chocolate chips. Wrap each cherry in 1 teaspoon dough. Bake
on
ungreased cookie sheet for 12 to 25 minutes at 350 degrees. Cool. Dip
top
of cookies in melted chocolate.
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