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This recipe for JAM SHORTBREAD COOKIES, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 30, 2007


1 cup shortening
1/2 cup granulated sugar
1/2 cup light brown sugar
2 egg yolks
3 tbsp. milk
2 tsp. vanilla
2 2/23 cups sifted all-purpose flour
2 tsp. crea of tartar
1 tso. soda
1/2 tsp. salt
1/2 cup red-raspberry preserves or jam

Thoroughly cream shortening and sugars; add egg yolks, milk and vanilla, beat well.

Sift flour and dry ingredients to gether. Add to creamed mixture, mix together well. Chill 1 hour.

On well-floured pastry cloth, roll half of the dough at a time to 1/8 inch. Cut with 2 inch round cutter.
Cut small hole in center (dime or nickle size) in half of the dough. Place 1/2 tsp. preserves in center on each plain (no hole) cookie, top with cut out cookie. Press edges with inverted spoon.

Bake on ungreased cookie sheet 350 10-12 minutes. Makes 3 1/2 dozen

Other flavers preserves can be used.




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