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Cherry Bombs

Ingredients:
(Recipe can be cut in half)
3 cups flour
½ t baking powder
½ t baking soda
¼ t salt
1 cup butter or margarine, softened
2 eggs
1 cup white granulated sugar
2 jars, 16 oz. each, of cherries with
stems. About 65 cherries.
Small bowl with powder sugar for dipping

Directions:
Drain cherries.

Place flour, baking powder, baking soda

and salt in bowl. Stir with fork until

thoroughly mixed.

Cut in the soft butter with 2 forks

continuing to cut until the mixture

looks like coarse corn meal.

Beat the eggs in a bowl and combine

with granulated sugar.

Add the egg and sugar mix to the rest

of the ingredients. Stir until

thoroughly mixed.

Grab small bits of dough with fingers

and wrap around each cherry leaving

stem sticking out. Press bottoms of

the dough wrapped cherries down

slightly on a greased baking sheet.

Approximately 1-2 inches apart.

Bake at 350 for 10 min. Cookies will

be white. If they start to brown

reduce cooking time. Let cookies cool

on sheet a bit and then move to cooling

rack. Then dip in the powdered sugar

so the entire cookie is covered but not

the stem. Make more. Cooking may vary

depending on oven. 5 to 6 dozen.