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

Cherry Filling:

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

Mix shortening, sugar and eggs thoroughly. Stir in vanilla. Measure flour and dry ingredients, then blend into moist ingredients. Chill dough.

Heat oven to 400°F. Roll dough 1/16-inch thick on floured board. Cut with round or shaped cutter of about 2 1/2-inches in diameter, cutting 2 alike for each filled cookie. For a decorative effect, cut center out of top cookie with tiny cutter of same shape. Place bottom piece on lightly greased baking sheet. Spread a rounded teaspoonful of cooled filling on each. Cover with top cookie; press edges together with floured tines of fork.

Bake 8 to 10 minutes or until delicately browned.

Makes 4 1/2 dozen 2 1/2-inch cookies.

Cherry Filling: In a saucepan, mix dry ingredients. Cook slowly until thick.