Wednesday, February 15, 2012

Cherry Filled Heart Cookies Recipe

Cherry Filled Heart Cookies 
* 1/2 cup butter or margarine, softened 
* 1/2 cup shortening 
* 1 cup granulated 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 

Cherry Filling 
* 1/2 cup granulated 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 or margarine 
* Additional sugar 

1. In a mixing bowl, cream the butter and shortening; gradually add sugar. Add egg, milk and vanilla extract. Combine dry ingredients; gradually add to creamed mixture. Mix well. Cover and refrigerate for at least 2 hours. Meanwhile, make Cherry Filling. 
2. Roll out dough on a lightly floured surface to 1/8-inch thickness; cut with a 2 1/2-inch 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-inch 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.
3. Fill centers with additional filling if needed. Sprinkle with sugar. Bake at 375 degrees F for 8 to 10 minutes or until lightly browned. Cool on wire racks. 
Yields about 4 1/2 dozen filled cookies. 

Cherry Filling 
1.Combine sugar and cornstarch in a small saucepan. 
2. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 minutes. Chill. 

By Ryan 

Source: Taste of Home 


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