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Cherry-Filled Heart Cookies

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

27 ServingsPrep: 50 min. Bake: 10 min./batch

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

2 of 2

Cherry-Filled Heart Cookies (continued)

Directions (continued)

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.

Nutrition 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.