| 1 | Preheat oven to 375°F. |
| 2 | Grease baking sheets. |
| 3 | Prepare cookie mix following package directions. |
| 4 | Shape thin layer of dough around each candied cherry. |
| 5 | Place 2" apart on greased baking sheets. |
| 6 | Bake at 375°F. |
| 7 | For 8 minutes until set but not browned. |
| 8 | Cool 1 minute on baking sheets. |
| 9 | Remove to cooling racks. |
| 10 | Cool completely. |
| 11 | Place chocolate chips and shortening in small resealable plastic bag; seal. |
| 12 | Place bag in bowl of hot water for several minutes. |
| 13 | Dry with paper towel. |
| 14 | Knead until blended and chocolate is smooth. |
| 15 | Snip pinpoint hole in corner of bag. |
| 16 | Drizzle chocolate over cookies. |
| 17 | Allow drizzle to set before storing between layers of waxed paper in airtight container. |
| 18 | Makes 3 to 3 ?dozen cookies tip: well-drained maraschino cherries may be substituted for candied cherries. |
