Raspberry Jam Filled Cookies
Delicious raspberry jam filled cookies. They cause a buzz everywhere we take them. @mostdeliciouslife.com
Ingredients
- 2 cups Crisco shortening
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 egg yolks
- 9 Tablespoons milk
- 4 teaspoons vanilla extract
- 5 1/3 cups flour
- 4 teaspoons cream of tartar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 jar raspberry jam or preserves
Instructions
- Preheat oven to 350 degrees.
- Cream together shortening and sugars.
- Beat in egg yolks, milk and vanilla extract.
- In medium bowl, mix all dry ingredients. Sift into wet mixture.
- Wrap in cling wrap and refrigerate about an hour. (This prevents the cookies from spreading as they bake.)
- Cut dough in half. Roll out on floured surface to about 1/8 to 1/4 inch thick.
- Cut with 2 1/2 to 3 inch round cookie cutter. (A small drinking cup works!)
- With spatula, place onto ungreased cookie sheet, about 1 1/2 inches apart.
- Put about 1 teaspoon of raspberry jam in the center of each cookie (more or less depending on size). Spread slightly around center of cookie.
- Roll and cut out more cookies. Using a butter knife, cut an X in the center of each cookie. With a spatula, lay on top of jammed cookies. Press edges gently with fingers.
- Using a fork, crimp the edges of cookies.
- Bake 10-12 minutes. Allow to cool 10 minutes, transfer to cooling rack.
Notes
mostdeliciouslife.com