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

1/2 c Shortening
1 c Packed brown sugar
1/2 c Sugar
2 lg Eggs; room temp
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 in. 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 @ 375ºF/190ºC for 10 minutes or until golden brown.
Cool on wire racks.

A. Pismo Clam, Palm Beach Gardens, Florida

Makes: 3 dozen

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

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