Filled Heart Cookies
with cherries, these are perfect for Valentine's Day
Ingredients
- 1/2 c margarine or butter
- 1 c sugar
- 1 egg
- 1 t vanilla
- 2 1/2 c flour
- 1/4 t baking soda
- 1/2 t salt
- 1 can cherry pie filling
Instructions
- Cream together butter and sugar. Add egg and vanilla.
- Add dry ingredients and mix until thoroughly combined.
- Wrap in waxed paper and refrigerate for 30 minutes to 2 days.
- Generously flour work surface and roll out dough to 1/16" thickness. Cut with heart-shaped cookie cutters.
- Place one heart on cookie sheet and put a spoonful of cherry pie filling in center. Put another heart-shaped dough piece on top and crimp edges with a fork (dipped in flour if you have any trouble with sticking). Poke one slit into center of each cookie.
- Bake at 400° for 10-12 minutes or until edges begin to brown. My hand written recipe has a reminder to bake them long enough so they don't collapse when picked up. "Crispy cookies good!" is on that extra note.
- These are best served within a day or two. You can freeze cut-out dough and just bake the number you need each day, keeping your opened pie filling in the fridge between baking sessions. Do not freeze filled cookies, because they'll be soggy when thawed.