Title: Maraschino Hearts
Categories: Cookies
Yield: 18 servings
1/4 c Shortening
2 tb Butter
1/2 c Sugar
1 Egg
1 1/3 c Flour
1/2 ts Baking powder
3/4 ts Salt
1/2 c Chocolate chips
24 Maraschino cherries; drained
Recipe by: Tampa Bay Online
Cream shortening, butter and sugar, beat in egg. Combine flour, baking
powder and salt; gradually add to creamed mixture; mix well. Wrap in waxed
paper and refrigerate about 2 hours. Roll dough to 3/8-inch thickness; cut
with 2 1/2-inch heart-shaped cookie cutter. Place on ungreased baking
sheet. Push in center with thumb; place about six chocolate chips in center
of each thumbprint. Bake at 376 F. 6 to 8 minutes or until baked. Transfer
to cooling rack; press one maraschino into melted chocolate thumbprint.
Cool until chocolate is set. Makes 18 to 24 cookies.
