c h e r r y l i c i o u s l y m e

Cookie Dough
1 cup sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
milk
sugar

Cherry Filling
3/4 cup sugar
3 tablespoons cornstarch
3/4 cup orange juice
1/2 cup maraschino cherry liquid
18 maraschino cherries, chopped
1 1/2 tablespoons margarine

Mix 1 cup sugar, the shortening, eggs and vanilla. Stir in flour, salt and baking soda. Cover and refrigerate for at least 1 hour. In a saucepan, combine sugar and cornstarch; gradually stir in orange juice. Stir in cherry liquid, cherries, and margarine. Cook, stirring constantly, until cherry mixture thickens and boils. Cool completely. Heat oven to 400°. Roll dough about 1/16-inch thick on a floured surface. Cut into 3-inch rounds or squares. Spoon about 1 teaspoon cherry filling onto one side of each circle leaving enough of an edge to seal. Fold dough over filling; pinch edges to seal. Place cookies about 1 inch apart on ungreased baking sheets. Brush with milk and sprinkle with sugar. Bake until lightly browned, about 8 to 10 minutes. Immediately remove from baking sheet.

Tip:

If using self-rising flour, omit salt and baking soda.