Cherry Biscochitos

• 1 cup shortening
• 1 cup sugar
• 1 large egg
• 1/4 cup maraschino cherry juice
• 1/4 teaspoon anise extract
• 3-3/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup fresh or frozen cranberries, finely chopped
• 1/4 cup maraschino cherries, well drained and finely chopped
• 1/4 cup confectioners' sugar

1. Preheat oven to 375u0b0. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg, cherry juice and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in cranberries and cherries.
2. Divide dough in half; shape each into a disk. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on ungreased
3. .
4. Bake 7-9 minutes or until edges begin to brown. Remove from oven and immediately dust with confectioners' sugar. Remove from pans to wire racks to cool.
5. Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a
6. in a preheated 350u0b0 oven until warmed.

shortening, sugar, egg, maraschino cherry juice, anise, flour, baking powder, salt, frozen cranberries, maraschino cherries, confectioners

Taken from www.tasteofhome.com/recipes/cherry-biscochitos/ (may not work)