Greek Holiday Cookies

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup shortening
• 5 to 6 tablespoons cold water
• 1 (6-ounce) jar maraschino cherries, undrained
• 1 cup chopped pecans
• 1/4 cup quince jelly
• 1/4 teaspoon ground cinnamon
• 1 1/2 teaspoons Cognac
• Maraschino cherry halves, drained
• 1/2 cup sugar
• 1 cup water
• 2 tablespoons honey
• 1 1/2 teaspoons lemon juice

1. Combine flour and salt in a medium mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle 5 to 6 tablespoons water evenly over surface of flour mixture; stir with a fork until dry ingredients are moistened, shape dough into a ball; chill.
2. Drain cherries, reserving liquid; chop cherries. Combine cherries, reserved liquid, pecans, jelly, cinnamon, and Cognac in a medium mixing bowl; mix until thoroughly blended. Set aside.
3. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; cut with a 3-inch round cutter. Place a heaping teaspoon of reserved cherry mixture in center of each cookie; overlap sides, forming a cylinder Insert a cherry half in each open end. Place 2 inches apart on lightly greased cookie sheets. Repeat procedure with remaining dough. Bake at 400u0b0 for 20 to 25 minutes or until lightly browned. Remove from cookie sheets, and cool on wire racks.
4. Combine sugar, 1 cup water, honey, and lemon juice in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Cool glaze to room temperature; drizzle over cookies. Let dry completely before serving.

flour, salt, shortening, cold water, maraschino cherries, pecans, quince jelly, ground cinnamon, cognac, maraschino cherry halves, sugar, water, honey, lemon juice

Taken from www.myrecipes.com/recipe/greek-holiday-cookies (may not work)