2 ½ cups powdered sugar ¼ cup butter 1 Tablespoon milk ½ teaspoon almond extract 2 jars maraschino cherries 24 ounces chocolate almond bark 2 Tablespoons shortening
In a large mixing bowl combine sugar, butter, milk and almond extract. Mix until combined. Knead into a large ball.
Roll into 1 inch balls and flatten into a 2 inch circle. Place cherry on top and wrap around cherries and tightly roll in hands.
Place covered cherries on waxed lined baking sheet with stems pointing up.
Cover loosely and refrigerate 4 hours or overnight.
Melt the almond bark and shortening in microwave according to package directions.
Holding on to stem, dip cherries into chocolate, set on waxed paper to harden. Store in a covered container at room temperature. To get the gooey center we recommend them sitting for 2-4 weeks.