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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 18 |
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This luscious cherry filling peeking out of these rounds is just a hint of how scrumptious they are. Using a doughnut cutter to shape each cookie top really speeds up the process. Ingredients:
1/2 cup shortening |
1 cup packed brown sugar |
1/2 cup sugar |
2 eggs |
1/4 cup buttermilk |
1 teaspoon vanilla extract |
3-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 can (21 ounces) cherry pie filling |
Directions:
1. In a bowl, cream shortening and sugars. Add eggs, buttermilk and vanilla; mix well. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and chill for 1 hour or until firm.
2. Divide dough in half. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a 2-3/4-in. round cutter. Place half of the circles 2 in. apart on greased baking sheets; top each with a heaping teaspoon of pie filling. Cut holes in the center of remaining circles with a 1-in. round cutter; place over filled circles. Seal edges.
3. Bake at 375° for 10 minutes or until golden brown. Cool on wire racks. Yield: about 3 dozen.
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