CHERRY-FILLED HEART COOKIES

Cherry-Filled Heart Cookies image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 19

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FOR THE COOKIES
1/2 cup(s) butter, softened
1/2 cup(s) shortening
1 cup(s) sugar
1 - egg
1/2 cup(s) milk
1 teaspoon(s) vanilla
3 1/2 cup(s) all purpose flour
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
FOR THE FILLING
1/2 cup(s) sugar
4 1/2 teaspoon(s) cornstarch
1/2 cup(s) orange juice
1/4 cup(s) red maraschino cherry juice
12 - red maraschino cherries, chopped
1 tablespoon(s) butter
- additional sugar

Steps:

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. 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.
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. 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.
Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.