Recipe For Cooking Cherry-Filled Heart Cookies

Toaster Oven Cookies :: Drop Cookies

Cherry-Filled Heart Cookies

1/2 C. butter or margarine, softened
1/2 C. vegetable shortening
1 C. sugar
1 egg
1/2 C. milk
1 tea. vanilla extract or flavoring
3 1/2 C. flour
2 tea. baking powder
1 tea. baking soda
1/2 tea. salt

In a mixing bowl, cream the butter and vegetable shortening; gradually add sugar. Add egg, milk and vanilla extract or flavoring. Combine dry ingredients; gradually add to creamed mixture. Mix well. Cover and refrigerate for at least 2 hr.. Meanwhile, make Cherry Filling.

Roll out dough on a lightly floured surface to 1/8-in. thickness; cut with a 2 1/2-in. heart-shaped cookie cutter dipped in flour. Place half of the cookies on prepared cookie sheets; spoon 1/2 tea. filling in the center of each. Use a 1 1/2-in. heart-shaped cutter to cut sm. hearts out of the other half of the cookies. (Bake sm. heart cutouts separately.) Place the remaining hearts over filled cookies; press edges together gently. Fill centers with additional filling if needed. Sprinkle with sugar. Bake at 375 degrees F for 8 to 10 min. or until lightly browned. Cool on wire racks.

Makes approximately about 4 1/2 dozen filled cookies.

Cherry Filling
1/2 C. sugar
4 1/2 tea. cornstarch
1/2 C. orange juice
1/4 C. red maraschino cherry juice
12 red maraschino cherries, chopped
1 Tbsp. butter or margarine
Additional sugar

Combine sugar and cornstarch in a sm. saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 min. Chill.