Cherry-Filled Heart Cookies Recipe

Cherry-Filled Heart Cookies Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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. —Audrey Groe, Lake Mills, Iowa

[X]

Rate Cherry-Filled Heart Cookies Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cherry-Filled Heart Cookies Recipe

Prep: 50 min. Bake: 10 min./batch

Yield: 27 Servings

50 10 60

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 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

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. Yield: about 4-1/2 dozen filled cookies.

Nutritional Facts 1 serving (1 each) equals 183 calories, 8 g fat (3 g saturated fat), 19 mg cholesterol, 164 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.

Originally published as Cherry-Filled Heart Cookies in Taste of Home February/March 1998, p8