Cherry-Filled Heart Cookies


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Ingredients

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

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 or margarine
  • Additional sugar

Instructions

  1. Cookies: 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. 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.
  5. Bake at 375 degrees F for 8 to 10 minutes or until lightly browned. Cool on wire racks.
  6. Cherry Filling: Combine sugar and cornstarch in a small saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 minutes.
  7. Chill.

Yield: about 4 1/2 dozen filled cookies

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