1/4 c Shortening
2 tb Butter
1/2 c Sugar
1 Egg
1 1/3 c Flour
1/2 ts Baking powder
3/4 ts Salt
1/2 c Chocolate chips
24 Maraschino cherries; drained
Recipe by: Tampa Bay Online 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 3/8-inch thickness; cut with 2 1/2-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. —–