Jam/Jelly Filled Butter Cookies

• 12 cup shortening
• 12 cup butter
• 12 cup white sugar
• 12 cup brown sugar
• 1 egg, beaten
• 2 34 cups all-purpose flour
• 12 teaspoon baking soda
• 1 teaspoon salt
• 12 cup jam or 12 cup jelly

1. IF USING SELF-RISING FLOUR REDUCE THE BAKING SODA TO 1/4 TEASPOON AND OMIT THE SALT.
2. Beat together the shortening and butter.
3. Beat in sugars well, then beat in the egg.
4. Add the dry ingredients, and mix well.
5. Shape the dough into two rolls 1 1/4" in diameter, sealing well in waxed paper.
6. Refrigerate for a minimum of 3 hours or overnight.
7. Heat oven to 400F.
8. Slice dough into 1/8" thick disks.
9. Put 1/2 teaspoon of jam/jelly on half the slices, keep it in the center of the disk.
10. Top each disk with another slice and bake.
11. You can sprinkle these with sugar for a crunchier cookie (optional).
12. Bake for 8 - 10 minutes.
13. Store in an air tight container once the cookies have cooled.

shortening, butter, white sugar, brown sugar, egg, flour, baking soda, salt, jelly

Taken from www.food.com/recipe/jam-jelly-filled-butter-cookies-179861 (may not work)