Cherry-Filled Heart Cookies

Yield: about 4 1/2 dozen filled cookies

Ingredients

Cookies

• 1/2 cup butter, 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

Cherry Filling

• 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
• Additional granulated sugar

Instructions

Cookies

1. In a mixing bowl, cream the butter and shortening; gradually add sugar. Add egg, milk and vanilla extract.
2. Combine dry ingredients; gradually add to creamed mixture. Mix well. Cover and refrigerate for at least 2 hours.
3. Meanwhile, make Cherry Filling.
4. Heat oven to 375 degrees F. Grease a cookie sheet.
5. 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 prepared cookie sheet; 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.
6. Bake for 8 to 10 minutes or until lightly browned. Cool on wire racks.

Cherry Filling

1. Combine sugar and cornstarch in a small saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 minutes.
2. Chill.