Cherry Filled Heart Cookies
1/2 cup butter or margarine, softened
2/2 cup shortening 1 cup granulated sugar 1 egg
3/2 cup milk 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 2 teaspoons baking powder 1
teaspoon baking soda
4/2 teaspoon 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
5/2 cup granulated sugar 4 1/2 teaspoons cornstarch
6/2 cup orange juice
7/4 cup red maraschino cherry juice 12 red maraschino cherries, chopped 1 tablespoon 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.
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