#4 Cherry Cheesecake Cookies

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CHERRY CHEESECAKE COOKIES

1 6-oz jar maraschino cherries
1/2 cup butter, softened
1/2 cup shortening
1 3-oz package cream cheese, softened
2/3 cup sugar
1/2 tsp salt
1 egg
1/2 tsp almond extract
2 cups all-purpose flour
red food coloring
milk

• Drain cherries, reserving juice. Pat cherries dry. Finely chop cherries; measure 1/3 cup. Spread cherries on paper towels, pat dry.
• In a large bowl combine butter, shortening, and cream cheese. Beat with electric mixer for 30 seconds. Add sugar and salt. Beat until combined. Beat in egg and extract until combined. Gradually add flour, beating until combined.
• Divide dough into 3 portions. Leave one portion plain. Into another dough portion, knead 1/2 tsp of the reserved cherry juice and enough red food coloring to make the dough light pink. Knead chopped cherries into remaining dough portion. Wrap each dough portion with plastic wrap. Chill for 2 hours.
• Lightly flour three pieces of parchment paper. On each piece, roll a dough portion into a 6-inch square. Cover each portion with plastic wrap and freeze for about 30 minutes.
• Place plain dough square on work surface; brush top with milk. Place pink square on top of plain square. Turn over and brush other side of plain square with milk; place chopped cherry square on top of that one. Evenly trim the edges and cut stack into 3 even portions; freeze for about 30 more minutes.
• Preheat oven 275 degrees F. Line cookie sheets with parchment paper. Cut each block crosswise into 12 slices. Place slices on sheets. Bake for 10 minutes or until bottoms are lightly brown. Transfer to wire rack and cool completely.

The recipe is from Better Homes and Gardens Special Interest magazine Dec 2011 edition