1 c. Crisco
1 tsp. salt
1 tsp. vanilla
2/3 c. sugar
2 eggs, beaten with a fork
2 1/2 c. sifted flour

Combine first 3 ingredients. Add sugar, then egg. Beat thoroughly. Add flour; mix well. Roll into small 1 inch balls. Place 2 inches apart on greased cookie sheet. Flatten with bottom of a jar covered with a damp sheet. Press flat. Bake 8-10 minutes at 375 degrees. Sprinkle with powdered sugar. Fill with raspberry jam between 2 cookies.