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Cherry Filled Cookies

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Cherry Filled Cookies

Ingredients For: Cherry Filled Cookies

1/2-cup butter or margarine, softened
1/2 cup shortening
1-cup sugar
1 egg
1/2-cup milk
1 tsp. vanilla
3-1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Filling:
1/2 sugar
4-1/2 tsp. cornstarch
1/2 cup orange juice
1/4-cup red maraschino cherry juice
12 red maraschino cherries, chopped
1 Tbsp. butter or margarine
Additional sugar

Instructions For: Cherry Filled Cookies

In a mixing bowl, cream 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. For filling, combine sugar and cornstarch in a small saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir 1 minute. Chill.

Roll out dough on a lightly floured surface to 1/8-inch thickness; cut with a 2-1/2 inch cookie cutter dipped in flour. Place half of the cookies on greased baking sheets; spoon 1/2 tsp. filling in the center of each. Use a 1-1/2 inch cookie cutter to cut smaller cookies out of the center of the other half of the cookies. Place the remaining dough over filled cookies; press edges together gently. Fill centers with additional filling if needed. Sprinkle with sugar. Bake cherry filled cookies at 375� for 8-10 minutes or until lightly browned. Cool on wire racks. Cherry Filled Cookies yield: 4-1/2 dozen filled cookies.

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