Cherry-Filled Heart Cookies |
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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 27 |
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These crisp, flaky cookies are a wonderful way to show you care. They take a little effort, but the smiles of satisfaction make it worthwhile. Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
1 cup sugar |
1 egg |
1/2 cup milk |
1 teaspoon vanilla extract |
3-1/2 cups king arthur unbleached 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 |
additional sugar |
Directions:
1. In a 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.
2. Meanwhile, for filling, combine sugar and cornstarch in small saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 minute. Chill.
3. 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.
4. 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.
5. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks. Yield: about 4-1/2 dozen filled cookies.
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