Recipe - Cupids Cherry Cream-Filled Cookies

COOKIES
20 ounce Pillsbury refrigerated sugar
cookies

FILLING
1 teaspoon Powdered sugar
One fourth cup Chopped maraschino cherries
1 teaspoon Cherry liquid
8 ounce Cream cheese; softened

GLAZE
3 cup Powdered sugar
One fourth cup Water
2 tablespoon Light corn syrup
2 tablespoon Margarine or butter; melted
One fourth teaspoon Almond extract
2 dr Red food color; if desired

DECORATION
Maraschino cherries
Fresh fruit
Decorator frosting
Candy hearts

1. Heat oven to 350 F. Spoon and shape heaping teaspoonfuls of wellchilled
cookie dough into balls.

2. Place 2 inches apart on ungreased cookie sheets. Bake at 350 F. for 10
to 14 minutes or until golden brown. Cool slightly; remove from cookie
sheets with spatula. Cool completely.

3. In small bowl, combine all filling ingredients; blend well. Spread about
1 tablespoon filling on bottom of cooled cookie. Top with another cookie,
bottom side down, to form sandwich. Repeat with remaining cookies.

4. In large bowl, combine all glaze ingredients; blend at low speed until
moistened. Beat at high speed until smooth. Add 1 to 2 tablespoons
additional water if glaze is too thick.*

5. Arrange filled cookies on wire rack over 15x10x1inch baking pan. Spoon
glaze evenly over tops and sides of cookies. Glaze that drips off can be
reused. Let stand until glaze is dry. Decorate as desired with maraschino
cherries etc.

6. Store in refrigerator.

TIP: *Glaze should be thin enough to flow down sides of cookies and drip
into pan below. If glaze is too thick, there will not be enough to cover
all cookies.

Notes: Yields 18 cookies

Recipe by: http://www.iwsd.com/valentines/food.html

Posted to recipeludigest Volume 01 Number 568 by RecipeLu
recipelu@geocities.com on Jan 21, 1998