1/2 cup shortening
1 cup sugar
2 eggs, well beaten
1 tsp. vanilla
2 3/4 cups sifted all-purpose flour
3 tsp. baking powder
1/2 tsp. salt

Cream shortening, add sugar gradually, creaming until light and fluffy.

Add eggs and vanilla and mix well.

Sift flour, baking powder and salt together; add to creamed mixture forming a soft dough. Chill in refrigerator.

Roll out and cut rounds of dough with cookie cutter; place teaspoonful of filling (see below) in center of each. Cover with another round of dough cut with doughnut cutter.

Bake on greased baking sheet in moderately hot oven (400°F) for 15 to 20 minutes.

Makes 2 dozen cookies.

FILLING:

1 cup seeded raisins (cut fine)
3/4 cup dried figs (cut fine)
1/2 cup sugar
2 tsp. all-purpose flour
1/4 tsp. salt
1 cup hot water
2 tsp. grated orange peel

Mix raisins, figs, sugar, flour and salt. Pour hot water over mixture.b Add orange peel; cook until thick.

Allow to cool before using.

VARIATIONS OF FILLED SUGAR COOKIES:

• Plain Sugar Cookies: Cut with fancy cutter and sprinkle with granulated or colored sugar. If desired, garnish with candied fruit.

• Butterscotch Cookies: Substitute 1/2 cup finely packed light brown sugar for granulated sugar.

• Coconut Cookies: Sprinkle 1/2 cup coconut flakes over top of cookies before baking.

• Peanut Cookies: Sprinkle thickly with 3/4 cup chopped peanuts (any nuts may be used).

• Fruit Cookies: Add 3/4 cup chopped raisins, dates or prunes to flour mixture.

• Spice Cookies: Sift 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground allspice with the flour. Omit vanilla.