cherry-filled heart cookies
From my Mamaw's recipe collection.
prep time
50 Min
cook time
10 Min
method
Bake
yield
4 1/2 dozen filled cookies
Ingredients
- FOR THE COOKIES
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup sugar
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- FOR THE FILLING
- 1/2 cup sugar
- 4 1/2 teaspoons corn starch
- 1/2 cup orange juice
- 1/4 cup red maraschino cherry juice
- 12 red maraschino cherries, chopped
- 1 tablespoon butter
- additional sugar
How To Make cherry-filled heart cookies
-
Step 1In 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 saucepan. Add juices, cherries, and butter. Bring to a boil; boil and stir for 1 minute. Chill.
-
Step 2Roll 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.
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Step 3Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks.
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