Prep 15 mins
Cook 15 mins
This is another tried and true recipe from Grandma. She always made her own jams and jellies and depending on what fruit was in season that was the fruit of choice for these cookies. Best - Apricot!!! 2nd Strawberry or Raspberry -- You make the choice, they are all good.
- 118.29 ml shortening
- 3.69 ml salt
- 4.92 ml vanilla
- 236.59 ml sugar
- 1 egg, beaten
- 709.77 ml flour, sifted
- 14.78 ml baking powder
- 59.14 ml milk
- Cream shortening, sugar and beaten egg.
- Mix in dry ingredients, then alternate mixing in with milk.
- Chill dough overnight or as long as it takes to make the dough easy to handle.
- Roll and cut into circles, one for the top and one for the bottom.
- Place the bottom circle on the greased cookie sheet, add one+ teaspoon jam/jelly in the center. With a moistened finger, wet the outside edge of the bottom circle, place the top circle over the bottom and seal the edges by pressing down. (You can do this with a fork if you prefer, like the edge of a pie crust).
- You can also put the jam on one side and flip the top over to make a half moon.
- Bake @ 350 degrees for 12-15 minutes or until the bottom edge is starting to brown.
I filled them with strawberry jam. They came out much bigger then I expected, but delicious! They were more like filling pastries then cookies, but all the better! Great recipe, thanks for posting.
Filled with dates and nuts.. Great cookies!
Awesome! Use'd raspberry and strawberry filling. (Personally liked raspberry better ;) Used circle and heart shapes. Good!