Maraschino Hearts
Yield
18 to 24 cookiesPrep
15 minCook
10 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable shortening
|
*
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 ⅓ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | cup |
chocolate chips
|
*
|
| 24 | x |
maraschino cherries
drained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable shortening
|
*
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 315 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 118 | ml |
chocolate chips
|
*
|
| 24 | x |
maraschino cherries
drained |
*
|
Directions
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 ⅜ inch thickness; cut with 2½-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.
