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.