Cherry Heart Cookies

• 1-1/2 cup Powdered Sugar, Plus More For Dusting
• 1 cup Butter
• 2 whole Eggs
• 1/4 cups Maple Syrup
• 1 Tablespoon Vanilla
• 3-1/2 cups Flour
• 3/4 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 21 ounces, weight Cherry Pie Filling

1. Heat oven to 375u0b0F.
2. In a large bowl, combine powdered sugar and butter. Beat together. Add eggs, maple syrup and vanilla and beat well.
3. Combine flour, baking powder and baking soda. Add to the sugar mixture and mix well
4. Place dough in the refrigerator for 1 hour or until firm. (Tip: If you are in a hurry, wrap the dough in plastic wrap and place in the freezer for 20 minutes.)
5. Divide dough into 4 sections. Working with one section at a time, roll dough out on a lightly floured surface to about 1/3-inch thickness. Cut out hearts (or circles).
6. Cut a circle out of half of the hearts using a small round cutter or a shot glass. Place on ungreased baking sheet and bake for 7-9 minutes or until edges are lightly browned. Remove from oven and place on wire rack to cool thoroughly.
7. Place 1 teaspoon of pie filling on the whole cookies. Top with the cut out cookies. Dust with powdered sugar.
8. Enjoy! This recipe makes 24 double cookies.

powdered sugar, butter, eggs, ubc, vanilla, flour, baking soda, baking powder, pie filling

Taken from tastykitchen.com/recipes/holidays/cherry-heart-cookies/ (may not work)