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Jam Shortbread Cookies

sweet.chef's picture
Ingredients
  Shortening 1 Cup (16 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Brown sugar 1⁄2 Cup (8 tbs)
  Egg yolks 2
  Milk 3 Tablespoon
  Vanilla 2 Teaspoon
  Sifted enriched flour 2 2⁄3 Cup (42.67 tbs)
  Cream of tartar 2 Teaspoon
  Soda 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Red raspberry preserves/Commercial red raspberry jam 1⁄2 Cup (8 tbs)
Directions

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 350° 10 to 12 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Dish: 
Cookie
Servings: 
3

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