This luscious cherry filling peeking out of these rounds is just a hint of how scrumptious they are. Using a doughnut cutter to shape each cookie top really speeds up the process.
Total TimePrep: 25 min. + chilling Bake: 10 min.
Makesabout 3 dozen
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 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
- 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.
- 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.
- Bake at 375° for 10 minutes or until golden brown. Cool on wire racks.
Nutrition Facts2 each: 253 calories, 6g fat (2g saturated fat), 24mg cholesterol, 122mg sodium, 45g carbohydrate (26g sugars, 1g fiber), 3g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Originally published as Cherry-Filled Cookies in Country Woman Christmas 1998