1 C. shortening 1/2 C. granulated sugar 1/2 C. brown sugar 2 egg yolks 3 T. milk 2 tsp. vanilla 2 2/3 C. sifted flour 2 tsp. cream of tartar 1 tsp. baking soda 1/2 tsp. salt 1/2 C. raspberry preserves
Cream shortening and sugars. Beat in yolks, milk and vanilla. Sift together dry ingredients. Add to creamed mixture. Chill 1 hour. On well-floured surface roll HALF the dough at a time to 1/8 inch thickness. Cut with 2-inch round cookie cutter then cut a small hole in the center of HALF the cookies. Place 1/2 teaspoon preserves on each plain cookie then top with cut out one. Seal edges. Bake on ungreased cookie sheet at 350 degrees F. for 10-12 minutes.
Jonathan Lane, age 11
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