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Ingredients
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 3-1/2 cups 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.
Nutrition Facts
1 cookie: 125 calories, 3g fat (1g saturated fat), 10mg cholesterol, 63mg sodium, 22g carbohydrate (12g sugars, 1g fiber), 2g protein.
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