Maraschino Hearts

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.
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