1 c. shortening
1 c. granulated sugar
1 c. packed brown sugar
2 eggs
1/4 c. sour milk or buttermilk
1 tsp. vanilla
3 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground nutmeg
Strawberry preserves

In large bowl, cream shortening and sugars. Add eggs, milk, and vanilla; mix until smooth. Stir together flour and next 4 ingredients; stir into creamed mixture. Cover and chill.

On floured surface, roll to 1/8 inch thickness. Cut into 1 1/2 inch rounds with cookie cutter. Place 1 teaspoon preserves on half of the rounds; top with remaining rounds. Lightly seal edges with fork. With knife, cut criss-cross slits in tops of cookies. Bake at 350 degrees until golden, 10 to 15 minutes. Makes 5 dozen cookies.