Cherry-Filled Heart 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
• 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 sugar. Add 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
5. ; 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.
6. Bake at 375u0b0 for 8-10 minutes or until lightly browned. Cool on wire racks.

butter, shortening, sugar, egg, milk, vanilla, flour, baking powder, baking soda, salt, sugar, cornstarch, orange juice, red maraschino, red maraschino cherries, butter, sugar

Taken from www.tasteofhome.com/recipes/cherry-filled-heart-cookies/ (may not work)