Raspberry Filled Cookies (Oh-- yes I did! I think I have reworked a recipe for our favorite Maine cookie!)

 Ingredients:

1 C shortening

2 C sugar

2 eggs

 3/4 C milk

2 tsp vanilla

3 tsp baking powder

3/4 tsp salt

5 C flour

1 jar of raspberry jam (seeded or seedless)

1- Cream shortening and sugars until well blended.

2- Add eggs-- 1 at a time and mix well.  Then, mix in vanilla.

3- Combine dry ingredients into separate bowl and whisk to fluff.

4- Add dry ingredients alternately with milk and mix well.

5- Dough will be sticky--- knead a little extra flour as you roll onto floured surface. 

6- Cut out with round cookie/biscuit/bottom of cup cutter.  Place on parchment paper on cookie sheet.

7- Add 1 Tbsp of jam in center of cookie.   Top with another cookie and lightly press edges.

8- Bake at 375 for 14-17 min--- DO NOT OVERBAKE-- they will only slightly brown.

Cool and store in container--- they soften if eaten on the 2nd day.   Almost better in the following days!!