2 1/2 c. flour
1 1/2 c. Crisco
3/4 c. sugar
1 tsp. baking powder
1 c. cornstarch
2 eggs
2 tsp. vanilla
1 jar red raspberry preserves

Mix flour, sugar, baking powder and cornstarch in a large mixing bowl. Cut in Crisco. Add eggs and vanilla. Mix until blended. Roll in portions about 1/2 inch thick. Cut with 2 1/2 inch round doughnut cutter. Make center cut for top of cookie.

Place bottom on ungreased cookie sheet. Spread with 3/4 teaspoon red raspberry preserves. Place portion with hole on top. Bake at 350 degrees for 20 minutes. Sprinkle with 4xxx sugar when done, cool. Makes about 45 cookies.