Ingredients
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1 cup vegetable shortening
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
2 1/2 cups all-purpose flour
about 1/2 cup jelly (I usually use homemade grape jelly) or jam (I usually use homemade grape jelly)
Preparation
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Preheat oven to 350. Lightly grease 2 baking sheets.
In a large bowl, cream the vegetable shortening and sugar. Beat in the egg. Beat in the vanilla extract and lemon juice. Gradually blend the flour.
Pinch off walnut-size pieces of the dough and rool into balls. Place 1 inch apart on the prepared baking sheets. Press your finger into the center of each cookie to make an indention. Fill each cookie with a little jelly.
Bake for 20 to 25 minutes, until lightly colored. Cool on wire rack.
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