1 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 c. flour
1/4 tsp. baking soda
1/2 tsp. salt

In large mixer bowl, combine and beat until creamy the shortening, sugar and eggs. Combine dry ingredients and add to creamed mixture. Add vanilla. Chill about 2 or more hours. On lightly floured surface, roll out dough to 1/16 inch thick. Cut with round or heart shape cookie cutter, cutting 2 alike for each filled cookie. Cut a small heart in the center of the top cookie. Place the bottom pieces on lightly greased cookie sheet. Spread a teaspoon of the filling in the center and place the top cookie over it. Press edges to seal with floured tines of a fork. Bake 8 to 10 minutes or until lightly browned.

CHERRY FILLING:

1 c. sugar
3 tbsp. cornstarch
1 c. orange juice
1/2 c. Maraschino cherries juice
24 Maraschino cherries, chopped
2 tbsp. butter

Blend dry ingredients together in a pan. Add remaining ingredients. Bring to rolling boil. Boil 1 minute, stirring constantly. Chill. This amount of filling is enough for a double recipe of the cookies.