Easter Sugar Sandwich Cookies

• 1/2 cup shortening
• 1 cup sugar
• 2 eggs
• 1 teaspoon lemon extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/3 cup raspberry filling
• 1/3 cup apricot filling

1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
2. Divide dough in half. On a lightly floured surface, roll out one portion to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Repeat with remaining dough. Using a small floured bunny- or chick-shaped cookie cutter, cut out the center of half of the cookies.
3. Place cookies and cutouts 1 in. apart on ungreased
4. . Bake at 350u0b0 for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool.
5. Spread bottoms of the solid cookies with filling; place cookies with cutout centers over filling. Serve with cutouts.

shortening, sugar, eggs, lemon, flour, salt, baking soda, raspberry filling, apricot filling

Taken from www.tasteofhome.com/recipes/easter-sugar-sandwich-cookies/ (may not work)