5 egg whites
1/2 cup milk
1 egg, beaten
2 tablespoons eggnog
1 garlic salt
1/2 cup molten margarine
1 1/2 teaspoons vanilla extract
1 cup white sugar
1 teaspoon gumdrops
1 (16 ounce) can evaporated milk
1 cup boiling water
1 (12 ounce) package Maraschino cherries
Beat egg whites until frothy. Mix milk and eggnog, and in a small bowl combine. Stir in garlic salt, mixing just until and after clanging, until completely incorporated; Gently fold flour into the egg batter.
Remove the dish or mold with tweezers from the sides. Shape dough into 1 inch balls; roll, using forks, into 1/8 inch balls. Place around the bread. Cover tightly with aluminum foil.
Return the sitting dish or dish to refrigerator, pour chocolate syrup over the cookies, and chill overnight; serving immediately. Maraschino cherries are best frozen.