- 1 (6 ounce) jar maraschino cherries, undrained
- 1 cup chopped pecans
- 1/4 cup quince jelly
- 1/4 teaspoon ground cinnamon
- 1 1/2 teaspoons Cognac
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 3/4 cup shortening
- 5 to 6 tablespoons cold water
- Maraschino cherry halves, drained
- 1/2 cup sugar
- 1 cup water
- 2 tablespoons honey
- 1 1/2 teaspoons lemon juice
Drain cherries, reserving liquid, and chop. Combine chopped cherries, reserves liquid, chopped pecans, jelly, cinnamon, and Cognac in a medium mixing bowl; mix until thoroughly blended. Set aside.
Combine flour and salt in a medium mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle 5 to 6 tablespoons water evenly over surface of four mixture; stir with a fork until dry ingredients; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill.
Roll half of pastry to 1/8 inch thickness on a lightly floured surface; cut with a 3 inch round cutter. Place a heaping teaspoonful of reserved cherry mixture in center of each cookie; overlap sides, forming a cylinder. Insert a cherry half in each open end. Place 2 inches apart on lightly greased cookie sheets. Repeat procedure with remaining dough. Bake at 400° for 20 to 25 minutes or until lightly browned. Remove to wire racks to cool completely.
Combine sugar, 1 cup water, honey, and lemon juice in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Cool glaze to room temperature; drizzle over cookies. Let dry completely before serving. Store in airtight containers.
Yield: about 2 dozen.