Cherry Heart Cookies

Heat oven to 375ºF.

In a large bowl, combine powdered sugar and butter. Beat together. Add eggs, maple syrup and vanilla and beat well.

Combine flour, baking powder and baking soda. Add to the sugar mixture and mix well

Place dough in the refrigerator for 1 hour or until firm. (Tip: If you are in a hurry, wrap the dough in plastic wrap and place in the freezer for 20 minutes.)

Divide dough into 4 sections. Working with one section at a time, roll dough out on a lightly floured surface to about 1/3-inch thickness. Cut out hearts (or circles).

Cut a circle out of half of the hearts using a small round cutter or a shot glass. Place on ungreased baking sheet and bake for 7–9 minutes or until edges are lightly browned. Remove from oven and place on wire rack to cool thoroughly.

Place 1 teaspoon of pie filling on the whole cookies. Top with the cut out cookies. Dust with powdered sugar.

Enjoy! This recipe makes 24 double cookies.