- Cookie Dough:
- 1 cup sugar
- 1/2 cup shortening
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour *see note below for self-rising flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Cherry Filling
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 3/4 cup orange juice
- 1/2 cup maraschino cherry liquid
- 18 maraschino cherries, chopped
- 1 1/2 tablespoons margarine
In a saucepan, combine sugar and cornstarch; gradually stir in orange juice. Stir in cherry liquid, cherries, and margarine. Cook, stirring constantly, until cherry mixture thickens and boils. Cool completely. Heat oven to 400°. Roll dough about 1/16-inch thick on a floured surface. Cut into 3-inch rounds or squares. Spoon about 1 teaspoon cherry filling onto one side of each circle leaving enough of an edge to seal. Fold dough over filling; pinch edges to seal. Place cookies about 1 inch apart on ungreased baking sheets. Brush with milk and sprinkle with sugar.
Bake until lightly browned, about 8 to 10 minutes. Immediately remove from baking sheet. Makes about 4 1/2 dozen cherry turnover cookies.
*If using self-rising flour, omit salt and baking soda.