jellied cranberry sauce (1 tsp. per cookie)
3/4 cup shortening
3/4 cup brown sugar
3/4 cup molasses
2 eggs, well beaten
3/4 cup dairy sour cream
1 tbsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
5 to 5 1/2 cups all-purpose flour

Work shortening and sugars together until creamy; then add molasses, eggs, dairy sour cream mixed with baking soda, salt, and spices, and enough flour to make a soft dough. Chill dough in refrigerator.

Roll on floured board 1/2-inch thick, cut with small round cookie cutter, and place on greased baking sheet. Press into the top of each cookie a teaspoon of cranberry sauce.

Bake in a moderately-hot oven (375°F), about 12 minutes.

Makes about 3 dozen cookies.