Directions:
* In a small bowl, beat the butter and peanut butter until smooth. Beat in vanilla. Gradually add confectioners' sugar and mix well. Cover and refrigerate for at least 1 hour.
* Pat cherries dry with paper towel. Dust hands with additional confectioners' sugar. Wrap each cherry with a rounded tablespoon full of peanut butter mixture; shape into a ball. (Peanut butter mixture may need to be refrigerated occasionally while rolling cherries.) Cover and refrigerate for at least 1 hour.
* In a microwave, melt chocolate chips and shortening; stir until smooth. Dip peanut butter balls in chocolate; allow excess to drip off. Place on waxed paper. Refrigerate for at least 1 hour or until set. Yield: about 2 dozen.
Editor’s Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.
