Ingredients
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3 1/2 c. flour
2 tsp. baking powder
1 tsp. salt
2/3 c. butter
3/4 c. brown sugar
3/4 c. sugar
2 eggs
1/3 c. milk
1 tsp. vanilla
Preparation
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Mix and refrigerate overnight.
Roll 1/8-inch on lightly floured surface and cut with a 2 3/4 inch cookie cutter.
Place heaping teaspoonful of filling on each cookie and top with another cookie round.
Crimp edges closed.
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