1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup 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
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 or margarinev
Additional sugar
In a mixing 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.
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.
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.
Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks. Yield: about 4-1/2 dozen filled cookies.
1.5 c. flour
½ c. butter
½ c. cocoa
1 c. sugar
1/4 tsp. salt
1 egg
1/4 tsp. baking powder
1.5 tsp. vanilla
1/4 tsp. baking soda
1 10z jar maraschino cherries
1 pkg. (6z) choc. chips
½ c. condensed milk
In a large bowl, stir flour and next 4 ingredients.
In another bowl, beat together butter and sugar
on low speed until fluffy.
Add egg & vanilla - beat well.
Gradually add dry ingredients to creamed mixture;
beat until well blended.
Shape dough into ½ balls.
Place on ungreased cookie sheet.
Press down center of dough with thumb.
Drain cherries, reserving juice.
Place cherry in center of each cookie.
In small sauce pan, combine chocolate pieces and condensed milk.
Heat till chocolate pieces are melted.
Stir in 4 tsp. cherry juice.
Spoon about 1 tsp. frosting over each cherry,
spreading to cover cherry.
Frosting may be thinned by adding more juice if necessary.
Bake 350° for 10 min.
Makes approx. 38 cookies.
3/4 cup shortening (use part butter or margarine)
1 cup sugar
2 eggs
1/2 tsp. lemon flavoring
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt
Mix shortening, sugar, eggs and flavoring thoroughly.
Stir flour, baking powder, and salt together.
Blend in. Chill at least 1 hour.
Heat oven to 400°F.
Roll dough 1/8" thick on lightly floured board.
Cut in heart shapes. Bake. Cool.
Frost with pink frosting or put 2 baked cookies
together with red-tinted peppermint-flavored icing.
2 c. flour
½ c. sugar
1 tsp. salt
1 c. butter or marg.
2 tsp. finely grated lemon rind
finely grated rind of 1 orange
1/2 cup sour cream
Heat oven 475°F.
Blend flour, sugar and salt; cut in butter and
rinds until mixture resembles coarse meal.
Blend sour cream in evenly.
Gather dough into firm ball. Divide in half.
Roll on well-floured board to 1/8" thickness.
Cut in 3x2" pieces; fold ends to center, overlaping slightly;
seal with tiny piece of candied cherry.
Place on ungreased baking sheet.
Brush tops with water; sprinkle with sugar.
Bake 6-8 min. Makes about 4 dozen.
1/2 (24-ounce) package vanilla candy coating,divided
Microwave half of the candy coating squares in a
2 cup measuring cup at high for 1-2 min. or until melted,
stirring every 30 sec.
Pour into a heavy duty zip lock bag; seal.
Snip a tiny hole in corner of bag, drizzle evenly over muffin liners.
Let stand until set.
Repeat procedure with the other half of candy coating.
Remove muffin liners carefully.
Fill with fruit or your favorite filling.
(You can use dark chocolate coating, if you prefer)
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Aunt Annie's Valentine Crafts
