Raspberry Jam Filled Cookies

I cannot describe to you how much I LOVE these cookies!  Everyone does!  If I make them with people around, it’s hopeless.  I can’t keep any on the cooling wracks.  I remember mom making these when I was little.  I adored them then too.  They are great at Christmas time, the look and taste are both great for Christmas.  Jackson (my brother) thinks it wouldn’t be a very good Christmas with out them.  They are also one of Brooke’s favorites.  But they are good in the summer too, around the Fourth of July, the red color is great! I've also used them as goodie plate treats for Valentines Day.  They are like a mini Raspberry pie.

Cream –

                2 cup shortening

                1 cup white sugar                 1 cup brown sugar

Mix in –

                4 egg yolks            6 T milk                  4 t vanilla

Sift in –

                5 1/3 cup flour                       4 t cream of tartar                

                2 t baking soda                     1 t salt

Form into a somewhat flattened ball, wrap in plastic wrap and chill.  (this is a good one to make the night before, or if it’s summer time make dough during day and cook at night)

Roll out on a floured surface.  Cut into circles about 2-2 ½ inches. (you can use the mouth of a glass as a cookie cutter)  

 Put a small spoonful of Jam onto center of ½ of the circles.  Using a knife mark an X into the centers of the other half and lay the X halves on top.  Using a fork press around edges to seal and make pretty.  Place on ungreased cookie sheets or Silpats.

Bake @ 350 for 10-12 minutes.

 Jackson with his own plate of Cookies.