* 1/2 cup butter or margarine, softened
* 1/2 cup shortening
* 1 cup granulated 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
In a mixing bowl, cream the butter and shortening; gradually add sugar. Add egg, milk and vanilla extract. Combine dry ingredients; gradually add to creamed mixture. Mix well. Cover and refrigerate for at least 2 hours. Meanwhile, make Cherry Filling (see recipe below).
Roll out dough on a lightly floured surface to 1/8-inch thickness; cut with a 2 1/2-inch heart-shaped cookie cutter dipped in flour. Place half of the cookies on greased baking sheets; spoon 1/2 teaspoon Cherry filling in the center of each. Use a 1 1/2-inch heart-shaped cutter to cut small hearts out of the other half of the heart shaped cookies you cut out. (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 degrees F for 8 to 10 minutes or until lightly browned. Cool on wire racks.
* 1/2 cup granulated 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 margarine
* Additional sugar
Combine sugar and cornstarch in a small saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 minutes. Chill.
Yields about 4 1/2 dozen filled cookies.