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Makes about 4 Dozen Cookies 1 -1/4 cups granulated sugar 1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick 2 eggs 1/4 cup light corn syrup or regular pancake syrup 1 tablespoon vanilla 3 cups all-purpose flour (plus 2 tablespoons), divided 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup apricot, strawberry or seedless raspberry jam Place sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla; beat until well blended and fluffy. Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to shortening mixture, beating at low speed until well blended. Divide dough in half. Pat each half into thick rectangle. Sprinkle about 1 tablespoon flour on large sheet of waxed paper. Place rectangle of dough on floured paper. Turn dough over; cover with another large sheet of waxed paper. Roll dough into an 8 x 12-inch rectangle about 1/8 inch thick. Trim edges. Slide dough and waxed paper onto ungreased baking sheets. Refrigerate 20 minutes or until firm. Repeat with remaining dough. Heat oven to 375ºF. Grease baking sheets. Place sheets of foil on counter for cooling cookies. Place chilled dough rectangle on work surface. Remove top sheet of waxed paper. Cut dough into 2-inch squares. Place squares 2 inches apart on prepared baking sheets. Make a 1-inch diagonal cut from each corner of square almost to center. Place 1 teaspoon jam in center. Lift every other corner and bring together in center of cookie. Repeat with remaining dough. Bake at 375ºF for 7 to 10 minutes or until edges of cookies are golden brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. |
