Maraschino Hearts

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.