Cherry Cream-Filled Cookies

Cherry Cream-Filled Cookies

1 (20-oz.) pkg. Pillsbury Refrigerated Sugar Cookies

FILLING
1 teaspoon powdered sugar
1/4 cup chopped maraschino cherries
1 teaspoon cherry liquid
1 (8-oz.) pkg. cream cheese, softened

GLAZE
3 cups powdered sugar
1/4 cup water
2 tablespoons light corn syrup
2 tablespoons margarine or butter, melted
1/4 teaspoon almond extract
2 drops red food color, if desired

DECORATION
Maraschino cherries, fresh fruit, decorator frosting or candy hearts.

Heat oven to 350 F. Spoon and shape heaping teaspoonfuls of well-chilled cookie dough into balls. Place 2 inches apart on ungreased cookie sheets.

Bake at 350 F. for 10 to 14 minutes or until golden brown. Cool slightly; remove from cookie sheets with spatula. Cool completely.

In small bowl, combine all filling ingredients; blend well. Spread about 1 tablespoon filling on bottom of cooled cookie. Top with another cookie, bottom side down, to form sandwich. Repeat with remaining cookies.

In large bowl, combine all glaze ingredients; blend at low speed until moistened. Beat at high speed until smooth. Add 1 to 2 tablespoons additional water if glaze is too thick.
Arrange filled cookies on wire rack over 15x10x1-inch baking pan.

Spoon glaze evenly over tops and sides of cookies. Glaze that drips off can be reused. Let stand until glaze is dry. Decorate as desired with maraschino cherries. Store in refrigerator.
Genie's Southern Cooking