Jam Filled Cookies
|Shortening||1 Cup (16 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Buttermilk||1⁄4 Cup (4 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Strawberry preserves||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
In bowl cream together shortening, granulated sugar, and brown sugar.
Add eggs, buttermilk, and vanilla; mix till smooth.
Stir together flour, baking powder, soda, nutmeg, and 1 teaspoon salt; stir into creamed mixture till well blended.
Cover and chill.
On floured surface, roll dough to 1/8-inch thickness.
Cut into 1 1/2-inch rounds with cookie cutter.
Place 1 teaspoon preserves in center of half of the rounds; top with remaining rounds.
Lightly seal edges with a fork.
With knife, cut a crisscross slit in top of each cookie.
Bake at 350° till golden, 10 to 15 minutes.