FILLED COOKIES IN FANCY SHAPES

Creamy-white turnovers hold luscious fillings.



Mix together thoroughly

½ cup soft shortening

1 cup sugar

2 eggs

Stir in

1 tbsp. thick cream

1tsp. vanilla

Sift together and stir in

21/2 cups sifted flour

1/4 tsp. soda

½ tsp. salt

Chill dough. Roll very thin (1/16") Cut dough with scalloped round cookie cutter or with heart, diamond, or 2 ½" cutter of any desired shape, cutting 2 alike for each filled cookie. To give a decorative effect, cut the center out of the top cooky with a tiny cutter of heart, star, or scalloped round shape. Place the bottom pieces on lightly greased baking sheet. Spread desired filling on each ... covering up to edge. Place on, the top pieces. Press edges together. Bake until delicately browned.

TEMPERATURE: 400' (mod. hot oven).

TIME: Bake 8 to 10 min.

AMOUNT: 4 doz. 2 ½" filled cookies.

Variation:

Susan used a mince meat filling and followed the instructions on the package as if she was making mince meat pie.