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Shortbread Raspberry Jam Cookies Recipe

Shortbread raspberry jam cookies

1 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
2 egg yolks
3 tbsp. milk
2 tbsp. vanilla
2 2/3 cup all-purpose flour, shifted
2 teas. cream of tartar
1 teas. soda
1/2 teas. salt
1/2 cup red raspberry jam

Thoroughly cream shortening and sugars;
add egg yolks, milk and vanilla; beat well.
Sift together dry ingredients; add to creamed
mixture. Chill 1 hour.
On well-floured pastry cloth, roll half the dough at a time
to 1/8 in. thick. Cut with 2 inch cutter. Cut small hole
in center of half of cookies. Place 1/2 teas. jam on each
plain cookie; top with cut-out cookie. Press edges with a spoon.

Bake on ungreased cookie sheet at 350' 10-12 mins.
Makes 3 1/2 dozens.

shortbread raspberry jam cookies

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