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Valentine's Day: Cherry-Filled Heart Cookies

Source of Recipe

Audrey G., Iowa


List of Ingredients

1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup 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

FILLING:
1/2 cup 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




Recipe

In a mixing bowl, cream the butter and shortening; gradually add sugar. Add egg, milk and vanilla. Combine dry ingredients; gradually add to creamed mixture. Mix well.

Cover and refrigerate for at least 2 hours.

Meanwhile, for filling, combine sugar and cornstarch in a small saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 minute. Chill. 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 greased baking sheets; spoon 1/2 teaspoon filling in the center of each. Use a 1-1/2-in. 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 for 8-10 minutes or until lightly browned. Cool on wire racks.

Yield: about 4-1/2 dozen filled cookies.