Chocolate Covered Cherries

3/4 cup sugar
2/3 cup butter-flavored shortening
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 jars (10 ounces each) maraschino cherries, well drained
10 ounces white confectionery coating, divided
4 tablespoons butter-flavored shortening, divided
8 ounces dark chocolate confectionery coating
Finely chopped pecans

In a large bowl, cream sugar and shortening until light and fluffy. Beat in the egg, milk and vanilla. Combine dry ingredients; gradually add to the creamed mixture and mix well.

Form 2 teaspoons of dough into a ball. Flatten ball and place a cherry in the center; roll dough around cherry. Repeat with remaining dough and cherries. Place balls 2-in. apart on ungreased baking sheets.

Bake at 350° for 10-12 minutes or until set and the edges are lightly browned. Cool 1 minute before removing to wire racks to cool completely.

Grate 2 oz. white confectionery coating; set aside. In a microwave, melt remaining white coating with 2 tablespoons shortening at 70% power for 1 minute; stir.

Microwave at additional 10- to 20-second intervals, stirring until smooth. Melt dark coating with remaining shortening in a microwave; stir until smooth.

Dip half the cookies into white coating; allowing excess to drip off. Place on waxed paper. Sprinkle with pecans. Dip the remaining cookies in dark coating; place on waxed paper.

Sprinkle with grated white coating. Let stand until set. Store in a covered container in the refrigerator. Makes about 4-1/2 dozen.