|My grandma had the most beautiful handwriting- something I, sadly, did not inherit.|
1/2 cup shortening (like Crisco)
1/2 cup brown sugar
1/2 cup white sugar
2 cups flour
1/4 tsp salt
1/2 tsp baking soda
From my grandma's recipe: Cream shortening and sugar; add eggs and beat well. Add sifted dry ingredients- mix thoroughly. Chill. [I refrigerated the dough over night after rolling it into a ball and covering it with plastic wrap.]
Roll 1/8 inch thick on lightly floured board.
Cut with round cookie cutter. [I used a wine glass, but my cookies ended up being HUGE.] Place light filling on half of cookies. Top with remaining rounds.
[I used a bunch of different jams (and then felt required to eat a bunch of different cookies to try all the different flavors, which couldn't be identified from the outside of the cookie...).]
[Side note: they sell Jackie's Jams at our local farmers market, and I'm totally obsessed. I used Strawberry Rhubarb and Mango Raspberry in the cookies. I also love their Pumpkin Jam and I destroyed a jar of their Apricot Jam just this past week- so good!]
Press edges together with a fork. Bake on a greased cookie sheet- 400 degrees- 10 min. Prick-slash tops before baking.
[As you can see from the picture above, these puppies expand like crazy in the oven. My pre-baked cookies appeared to be the right size- I just wasn't prepared for them to double in the oven! I would try using a champagne glass to cut the cookies next time (or actually buy a small circular cookie cutter).]
Baking these cookies will always make me think of my grandma. I'm so glad she shared the recipe with me. Thanks Grandma Jane!