Preheat oven to 425 degrees. Cream together shortening and
sugar. Sift together flour, baking powder and salt. Add to creamed mixture
alternately with water and vanilla. Stir in finely crushed corn flakes. Knead
to mix. Chill dough thoroughly. Roll out on a lightly floured board to 1/8
inch thickness. Cut with a heart cutter.
Place a tablespoon cranberry sauce on half of the
cookies, cover with remaining cookies with the centers cut out (with a small
heart cutter, if possible). Bake on a greased sheet for 10 minutes. Makes 2
dozen filled cookies.
