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 teaspoon vanilla extract
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup granulated sugar
* 4 1/2 teaspoons cornstarch
* 1/2 cup orange juice
* 1/4 cup red maraschino cherry juice
* 12 red maraschino cherries, chopped
* 1 tablespoon butter or margarine
* Additional sugar
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 (directions below).
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 Directions:
Combine sugar and cornstarch in a small saucepan.
Add juices, cherries and butter.
Bring to a boil; boil and stir for 1 minutes. Chill.