Cherry Filled Cookies

Cherry Filled Cookies

Yield: 1 1/2 dozen

Cherry Filled Cookies

This is my mandatory Valentine's Day cookie. I HAVE to make these each February. I never make them any other time, but if Valentine's Day comes and I haven't made them yet I go into a kind of panic. And I make them late. They just have to be eaten in February or I feel the world is askew. They are so delicious to me and remind me of growing up I guess, that it is kind of weird I don't make them any other time. They must be tied to tradition too. They are worth your special effort and everyone who receives your edible Valentine will be happy.


  • Cookie:
  • 2 1/2 Cups Flour
  • 1/4 Cup Sugar
  • 8 oz. Cream Cheese, room temperature
  • 1 Cup Butter, room temperature
  • Filling:
  • 1 Cup Sugar
  • 3 Tbsp. Cornstarch
  • 1/2 Cup Orange Juice
  • 1/4 Cup Maraschino Cherry Juice
  • 24 Maraschino Cherries, chopped
  • 1 Tbsp. Butter


  1. Whip softened cream cheese and butter until well blended and creamy.
  2. Add in flour a cup or so at a time, mixing well after each addition.
  3. Form into disc and cover with plastic wrap. Refrigerate overnight.
  4. Blend sugar and cornstarch in small saucepan. Whisk in juices until smooth.
  5. Bring to a rolling boil and cook for 1 minute after it comes up to hard boil, stirring constantly.
  6. Remove from heat and stir in cherries and butter. Stir until butter is incorporated. Chill thoroughly.
  7. Preheat oven to 350 degrees.
  8. Roll out dough, about a third at a time to 1/16" on a floured board. Cut out hearts using 3 3/4" heart cutter. Use tiny aspic/jelly heart cutter to for cut-out in half the hearts.
  9. Place the bottom pieces onto a cookie sheet lined with silicone mat or parchment paper about an inch apart.
  10. Place a rounded teaspoonful of filling on each. Place top cookie onto each one. Seal edges with tines of a fork around edge of each cookie.
  11. Bake 8-10 minutes until delicately browned.


The original recipe came from my old Betty Crocker's Cooky Book from 1963. It was probably the first fancy cookie I ever made myself. The dough uses shortening and so I revised the recipe to this new butter and cream cheese version. Plus the original made twice as much filling as you could use, so I revised the quantities on that to not have leftover filling.