Cherry Filled Heart Cookies
 
1/2 cup  butter or margarine, softened
1/2 cup  shortening
1 cup  granulated sugar
1   egg
1/2 cup  milk
1 tsp  vanilla extract
3-1/2 cup  all-purpose flour
2 tsp  baking powder
1 tsp  baking soda
1/2 tsp  salt
 
in a mixing bowl, cream the butter and shortening; gradually add 
sugar. add egg, milk and vanilla extract. combine dry ingredients; 
gradually add to creamed mixture. mix well. cover and refrigerate for 
at least 2 hours. meanwhile, make cherry filling. 
 
roll out dough on a lightly floured surface to 1/8-inch thickness; cut 
with a 2 1/2-inch heart-shaped cookie cutter dipped in flour. place 
half of the cookies on greased baking sheets; spoon 1/2 teaspoon 
filling in the center of each. use a 1 1/2-inch heart-shaped cutter to 
cut small hearts out of the other half of the cookies. (bake small 
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 minutes or until lightly browned. cool on wire racks. 
 
yields about 4 1/2 dozen filled cookies. 
 
 
cherry filling 
 
1/2 cup  granulated sugar
4-1/2 tsp  cornstarch
1/2 cup  orange juice
1/4 cup  red maraschino cherry juice
12   red maraschino cherries, chopped
1 Tbsp  butter or margarine
  additional sugar
 
combine sugar and cornstarch in a small saucepan. add juices, cherries 
and butter. bring to a boil; boil and stir for 1 minutes. chill. 
 
-- 
(ID: 10000) Mirror: rec.food.recipes: Sun, Nov 16, 2003


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