Here they are. The recipe is about as simple as can be, but I add more powdered sugar because it makes a stiffer dough and a LOT easier to work with. 1 stick of soft butter 1 can eagle brand milk vanilla or almond extract (1 tsp) powdered sugar 3 jars of marashino cherries, very well drained Mix all together, except the cherries. I add about 6-8 cups of the PS, and I think the recipe asks for 4, but that makes such a soft nougat you will lose your cool trying to form them. Cover and chill overnight. For the cherries, I drain mine in a colander for about a week, covered. They get "dry and sort of hard" to the touch, but they are so much easier to work with and put them in an airtights container in a cool dark place for at least a week. They "season" and form some more juice and are just luscious. It only takes a small amount, about a thimble size piece to form around the cherry. Keep a small bowl of powdered sugar and dip your fingers and even the nougat in it to help form the ball. When you get a little build up of the PS on your palm, you will see what I mean and be able to shape them effortlessly. You will not be able to get them perfect, that is just impossible unless you have experience with candy making, but the boo-boo's ar great, because you can taste test them!!! Place on wax paper, makes removal easier. When you get the balls formed, cover with saran wrap and put in the fridge for overnight or at least several hours. Dip in melted chocolate chips (1 bag) to 1/2 cake of paraffin. Use a pan you can keep the remainder in, because you probably won't use it all. You can add to it as needed, and I use a fork to dip but a toothpick works great too. Work fast! I also add coconut to this dough, and make coconut balls. The ideas are endless. My picture is not the best, new camera and I am having trouble using it, but you can see what they look like.