Cherry-Filled Cookies
Source of Recipe
Internet
List of Ingredients
Cherry filling:
2 (1-pound) bags frozen, dark sweet pitted cherries, thawed
1 cup granulated sugar
4 to 5 tablespoons cornstarch
Dough:
2 cups sugar
3 eggs
1 cup shortening
1/2 cup buttermilk
2 teaspoons vanilla
5 to 6 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
For the filling: Place cherries and sugar in a pot. Cook on low for about 5 minutes. Add cornstarch and stir until cornstarch is dissolved. Cook until thick, stirring frequently. Cool.
Preheat oven to 350 degrees.
Cream sugar, eggs, shortening, buttermilk and vanilla.
Sift all dry ingredients and add gradually to creamed mixture. (See note.)
On a floured surface, roll dough about 1/8 inch thick. Cut out the cookie dough using a 3-inch cookie or biscuit cutter. Place about 1/2 to 1 tablespoon of cooled filling in the center of dough. Place another cookie over the filling, then seal edges with the tines of a fork.
Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until edges are slightly brown. Makes about 4 dozen 3-inch cookies.
Note: We chilled the dough for about 15 minutes before rolling out.
Recipe
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