2-2/3 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 tablespoons cold water
2 cups fresh or frozen pitted tart cherries, thawed
1/2 cup sugar
2 tablespoons plus 1-1/2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 Brandy
In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork or your fingertips until dough forms a ball. Wrap in plastic wrap, refrigerate for at least 30 minutes. While dough is in the refrigerator use a large saucepan, combine cherries and sugar. Mash slightly; let stand for 15-20 minutes. Stir in cornstarch. Cool -Divide dough into eight portions. On a lightly floured surface, roll
Form each portion into a 5-in. circle. Place about 3 tablespoons cherry mixture on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork or scissors. Place on a greased baking sheet. Bake at 375° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioner's sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm turnovers.
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