Jam Filled Cookies Recipe
Ingredients
| Shortening | 1 Cup(16 tbs) | |
| Granulated Sugar | 1 Cup(16 tbs) | |
| Packed brown sugar | 1 Cup(16 tbs) | |
| Eggs | 2 | |
| Buttermilk | 1/4 Cup(16 tbs) | |
| Vanilla | 1 Teaspoon | |
| All purpose flour | 3 1/2 Cup(16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Ground nutmeg | 1 Teaspoon | |
| Strawberry preserves | ||
Directions
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.
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.
Chef
