Maraschino Hearts

1. 1

   Cream shortening, butter and sugar, beat in egg.

2. 2

   Combine flour, baking powder and salt; gradually add to creamed mixture; mix well.

3. 3

   Wrap in waxed paper and refrigerate about 2 hours.

4. 4

   Roll dough to 38 inch thickness; cut with 2 1/2-inch heart-shaped cookie cutter.

5. 5

   Place on ungreased baking sheet.

6. 6

   Push in center with thumb; place about six chocolate chips in center of each thumbprint.

7. 7

   Bake at 376 F. 6 to 8 minutes or until baked.

8. 8

   Transfer to cooling rack; press one maraschino into melted chocolate thumbprint.

9. 9

   Cool until chocolate is set.

* Per serving · 4 servings · Values may vary.

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