Cherry-Filled Heart Cookies Recipe

Posted on
Cherry-Filled Heart Cookies Recipe
Write a review
  1. 1/2 cup butter, softened
  2. 1/2 cup shortening
  3. 1 cup sugar
  4. 1 egg
  5. 1/2 cup milk
  6. 1 teaspoon vanilla extract
  7. 3-1/2 cups all-purpose flour
  8. 2 teaspoons baking powder
  9. 1 teaspoon baking soda
  10. 1/2 teaspoon salt
  1. 1/2 cup sugar
  2. 4-1/2 teaspoons cornstarch
  3. 1/2 cup orange juice
  4. 1/4 cup red maraschino cherry juice
  5. 12 red maraschino cherries, chopped
  6. 1 tablespoon butter
  7. Additional sugar
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks. Yield: about 4-1/2 dozen filled cookies
Holiday Cottage