Recipe by: Tampa Bay Online Cream shortening, butter and sugar, beat in egg. Combine flour, baking powder and salt; gradually add to creamed mixture; mix well. Wrap in waxed paper and refrigerate about 2 hours. Roll dough to 1 cm thickness; cut with 6 cm heart-shaped cookie cutter. Place on ungreased baking sheet. Push in center with thumb; place about six chocolate chips in center of each thumbprint. Bake at 190ºC . 6 to 8 minutes or until baked. Transfer to cooling rack; press one maraschino into melted chocolate thumbprint. Cool until chocolate is set. Makes 18 to 24 cookies. ----