These crisp, flaky cookies are a wonderful way to show you care. They take a little effort, but the smiles of satisfaction make it worthwhile.
—AUDREY GROE LAKE MILLS, IA
PREP: 50 MIN. • BAKE: 10 MIN./BATCH • MAKES: ABOUT 4 1/2 DOZEN FILLED COOKIES
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 large 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
FILLING
1/2 cup 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
Additional sugar
1. In a bowl, cream the butter and shortening; gradually add the sugar. Add the 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.