Heat oven to 350\u00b0.
Sift flour, soda and salt.
With mixer, cream shortening, sugar, egg and vanilla until light and fluffy. Beat in flour mixture, then oats.
Form into 1-inch balls; roll in coconut.
Place on ungreased cookie sheet.
Make depression in center of each; fill with jam.
Bake for 10 to 12 minutes, or until golden.
Heat oven to 375\u00b0.
Mix butter, sugar, eggs and vanilla thoroughly.
Stir in baking mix.
Drop dough by teaspoonfuls 2 inches apart on
cookie
sheet,
ungreased.
Spread
slightly. Top each with 1/2 teaspoon
jam.
Drop\tsmall
amount of dough onto jam.
Bake light brown,
10
to 12 minutes.
Cool, remove from sheet.
Makes 4 dozen.
ands.
Cover and chill for 30 minutes.
FILLING:.
*These cookies (24) should be chocolate cream filled cookies and be chopped as fine as can be done.
Preheat oven to 375\u00b0F Line a baking sheet with parchment paper.
Cream together butter, sugar and salt. Beat in vanilla, milk and cornstarch.
Stir in flour until just combined.
Roll into 1 inch balls. Place on baking sheet and make a shallow indentation with your thumb. Fill indentation with a bit of jam.
Bake tarts for 12-13 minutes, until cookies just start to brown.
Cool on a wire rack.
ith a wee bit of jam; I prefer seedless raspberry, but
br>Bake cookies in the center of the oven for 8 to
rap and chill for 30 mins.
For basic shaped cookies, roll out
n plastic wrap and chill for 30 minutes. Roll out dough
ife.
CERTO Remake Directions for Cooked Jam or Jelly:.
PREPARE
ough in plastic wrap; refrigerate for at least 1 hour.
enter of each cookie. Bake cookies for 8-10 minutes or until
1 teaspoon) of marmalade or jam in the center of each
our concoction into the fridge for about an hour. DO NOT
rap in plastic wrap. Chill for 30 mins.
Preheat oven
Heat oven to 350\u00b0.
Slice dough into 24 slices.
Refrigerate remaining dough.
Place slices 2-inches apart on ungreased cookie sheets.
Spread each slice with 1/2 teaspoon of jam.
Set aside. Slice remaining dough into 24 slices.
Cut 1-inch star shape out of center of each cookie slice.
Place cookie slices on jam topped cookie slices.
Press edges slightly.
Bake at 350\u00b0 for 10 to 14 minutes or until edges are light golden brown.
Cool 1 minute. Remove from cookie sheet.
teaspoon full of the jam in the center. Fold sides
th plastic wrap and refrigerate for at least 2 hours.<
ell.
Chill the dough for 1/2 hour.
Then
hrough the cookies.
Place 1/2 teaspoon of jam in the