Jam Shortbread Cookies
|Shortening||1 Cup (16 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Sifted enriched flour||2 2⁄3 Cup (42.67 tbs)|
|Cream of tartar||2 Teaspoon|
|Red raspberry preserves/Commercial red raspberry jam||1⁄2 Cup (8 tbs)|
Thoroughly cream shortening and sugars; add egg yolks, milk, and vanilla; beat well.
Sift together dry ingredients; add to creamed mixture.
Chill dough 1 hour.
On well floiired pastry cloth, roll half the dough at a time to 1/8 inch Cut with 2 inch round cutter.
Cut small hole in center of half the cookies.
Place 1/2 teaspoon preserves on each plain cooky; top with cutout cooky; press edges with inverted spoon to seal.
Bake, 1 inch apart, on ungreased cooky sheet at 350Â° 10 to 12 minutes.
Calories 1391 Calories from Fat 632
% Daily Value*
Total Fat 71 g109.9%
Saturated Fat 18.3 g91.5%
Trans Fat 9 g
Cholesterol 124.9 mg41.6%
Sodium 804.1 mg33.5%
Total Carbohydrates 174 g58%
Dietary Fiber 3.4 g13.8%
Sugars 83.1 g
Protein 12 g24.8%
Vitamin A 3.2% Vitamin C
Calcium 3.2% Iron 21.7%
*Based on a 2000 Calorie diet