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     Title: Cherry-Filled Cookies
Categories: Cookies, Fruits
     Yield: 36 servings

   1/2 c  Shortening
     1 c  Brown sugar; packed
   1/2 c  Sugar
     2 lg Eggs; room temperature
   1/4 c  Buttermilk
     1 ts Vanilla extract
 3 1/2 c  A-P flour
   1/2 ts Salt
   1/2 ts Baking soda
    21 oz Can cherry pie filling

 In a bowl, cream shortening and sugars. Add eggs,
 buttermilk and vanilla; mix well. Combine flour, salt
 and baking soda; gradually add to creamed mixture and
 mix well. Cover and chill for 1 hour or until firm.

 Divide dough in half. On a floured surface, roll each
 portion to 1/8" thickness. Cut with a 2-3/4" round
 cutter. Place half of the circles 2" apart on greased
 baking sheets; top each with a heaping teaspoon of pie
 filling. Cut holes in the center of remaining circles
 with a 1". round cutter; place over filled circles.
 Seal edges.

 Bake @ 375°F/190°C for 10 minutes or until golden brown.
 Cool on wire racks.

 Recipe by A. Pismo Clam, Palm Beach Gardens, Florida

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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