2 cups shortening (Crisco)
1 cup granulated sugar
1 cup brown sugar
4 egg yolks
6 tbsp. milk
4 tsp. vanilla extract
5 1/3 cups all-purpose flour
4 tsp. cream of tartar
2 tsp. baking soda
1 tsp. salt
1 jar raspberry jam or preserves

Cream together shortening and sugars. Beat in egg yolks, milk and vanilla extract.

In medium bowl mix all dry ingredients. Sift into wet mixture. Wrap dough in cling film (Saran wrap) and refrigerate about an hour (this prevents the cookies from spreading as they bake).

Preheat oven to 350°F.

Cut dough in half. Roll out on floured surface to about 1/8 to 1/4-inch thick. Cut with 2 1/2 to 3-inch round cookie cutter (a small drinking cup works!)

With a spatula, place onto ungreased cookie sheet, about 1 1/2 inches apart. Put about 1 teaspoon of raspberry jam in the center of each cookie (more or less depending on size). Spread slightly around center of cookie.

Roll and cut out more cookies. Using a butter knife, cut an X in the center of each cookie. With a spatula, lay on top of jammed cookies. Press edges gently with fingers. Using a fork, crimp the edges of cookies.

Bake at 350°F for 10 to 12 minutes. Allow to cool 10 minutes, transfer to cooling rack.

Submitted by: An Anonymous Cook