1 3/4 cups all purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
2/3 cup shortening
2 tablespoons sweet butter
2 tablespoons water
16 1/2 ounce can Royal Anne cherries, in heavy syrup, or other cherries
1/4 cup granulated sugar
Dash vanilla extract
2 teaspoons arrowroot
1 tablespoon water
1 egg yolk, beaten
For glaze:
1 cup powdered sugar, sifted
1 teaspoon vanilla
1 1/2 tablespoons milk

Preparation Instructions:

1. Sift flour with sugar and salt. Cut in butter and shortening until mixture is crumbly.

2. Mix in water. Form into a ball. Chill for 1 hour.

3. Prepare filling. Put cherries with syrup, sugar and vanilla in a medium saucepan. Cook over medium heat. When mixture is just about to boil, add arrowroot dissolved in water. Stir until mixture thickens. Cool completely.

4. Divide dough into 6 equal portions. Roll out each piece to a circle, 6 inches in diameter.

5. Place 1 tablespoon filling in center of each turnover.

6. Fold dough over to form a half moon. Press edges together. Press with the end of a fork.

7. Place on a baking sheet. Brush with egg yolk.

8. Bake at 400 degrees for 30 minutes.

9. Cool. Glaze. Makes 6 turnovers.