1 c. shortening
1 c. sugar
1 c. brown sugar
2 eggs
1/4 c. buttermilk
1 tsp. each vanilla, baking powder, baking soda, nutmeg
3 1/2 c. flour
Apricot preserves

Cream shortening and sugars together. Add eggs, buttermilk and vanilla. Mix till smooth. Stir in dry ingredients. Add dash of salt. Mix till all is combined well. Cover and chill for 1 hour. Then on floured surface, roll to 1/8 inch thickness and cut out 1 1/2 inch circles. Place 1 teaspoon preserves in middle of one circle and cover with another. Seal edges with a floured fork. Bake on ungreased cookie sheet at 350 degrees till golden brown (10 to 15 minutes). These are just like what Grandma use to make!