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. $8.99