Cupid's Cherry Cream-Filled Cookies
1 (20-oz.) pkg. Pillsbury Refrigerated Sugar Cookies
FILLING
1 teaspoon powdered sugar
1/4 cup chopped maraschino cherries
1 teaspoon cherry liquid
1 (8-oz.) pkg. cream cheese, softened
GLAZE
3 cups powdered sugar
1/4 cup water
2 tablespoons light corn syrup
2 tablespoons margarine or butter, melted
1/4 teaspoon almond extract
2 drops red food color, if desired
DECORATION
Maraschino cherries, fresh fruit, decorator frosting or candy hearts
Heat oven to 350 F. Spoon and shape heaping teaspoonfuls of well-chilled cookie
dough into balls. 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.
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.
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.
Arrange filled cookies on wire rack over 15x10x1-inch baking pan. Spoon glaze
evenly over tops and sides of cookies. Glaze that drips off can be reused. Let
stand until glaze isdry. Decorate as desired with maraschino cherries. Store in
refrigerator.
18 sandwich cookies
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.
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