f those with a smaller cookie cutter to form an \"O
Blend together Crisco, sugar, salt, vanilla and egg; beat until creamy.
Stir in sifted flour.
Drop by teaspoon and make a small dent and fill with jam.
Bake at 375\u00b0 for 10 to 12 minutes.
Preheat oven to 350F; line cookie sheets with parchment paper and
Heat oven to 350\u00b0F
Spray bottom of 8-inch square pan with cooking spray.
In large bowl, stir cookie mix, butter, flour, almond extract and egg until soft dough forms.
Press half of dough into bottom of pan; bake 15 minutes.
Spread jam over base.
Crumble remaining dough over jam.
Bake 20 to 25 minutes or until golden brown.
Cool completely, about 2 hours.
For bars, cut into 5 rows by 5 rows.
ven to 400*.
Line cookie sheets with baking parchment.
ampantscotland.com, most pie crust recipes are made with half lard
aper.
To make the cookie dough, use an electric beater
he center of each hot cookie.
Cool in pan 5
lender, place 1/2 cup cookie mix and the almonds; process
oil while you prepare the jam. Allow it to boil for
he dough, the better the cookie).
Cut with small round
b>jam on the bottom of one cookie.
Cover the jam with another cookie
time.
Roll out cookie dough and cut round cookies
3/4-inch round cookie cutter, cut into rounds. Place
ontainer and spread with raspberry jam just before serving so that
Cream butter and cream cheese.
Beat until light and fluffy. Add flour, mixing well.
Roll out dough on lightly floured surface to 1/8-inch thickness.
Cut into rounds with a 2-inch cookie cutter.
Place on lightly greased cookie sheet.
Spoon 1/4 teaspoon jam on each cookie; fold in opposite sides, slightly overlapping edges.
Bake at 375\u00b0 for 15 minutes.
Remove from cookie sheet.
Sprinkle with powdered sugar.
Makes 2 dozen.
slices and put in ungreased cookie sheet leaving 1\" in between
ough using a 2\" round cookie cutter. Make sure to have
/2-inch round fluted cookie cutter. Reserve the trimmings. Press
with a 2-inch round cookie cutter, cut out 10 circles