Endless Possiblities

I am not a huge fan of jam and jelly. At least not when in a sandwich or the like. And never a jelly doughnut!

So I was a little leery about these cookies. I do like sugar cookies, love their simplicity. I also have a lot of jam I canned over the summer.

The sugar cookies were soft and lovely. The best part is they stayed soft.

I used Blueberry Butter, which is basically a jam, for half the cookies. For the other half, I used Fig Jam.

The blueberry butter has a nice spice taste. The fig jam is on the sweeter side.

I have to say that both worked fabulously with the cookies.

The jam soaks into the sugar cookie dough a bit. So, while the flavor doesn’t permeate the entire cookie, you do get the flavor of the jam through most of it.

Much as I don’t care for jam, I really enjoyed these cookies! And so did the people I served them to. There weren’t any left at the end of the night!

JELLY CENTERED SUGAR COOKIES

1/2 Cup Shortening

1 Cup Sugar

2 Eggs, Beaten

1 Tablespoon Milk

1 Teaspoon Lemon Juice

2 1/2 Cups Sifted Flour

2 Teaspoons Baking Powder

Jelly or Jam

Cream shortening and sugar together. Add eggs, milk and lemon juice. Sift flour and baking powder together. Add to creamed mixture. Chill thoroughly. Place dough on a floured board and roll to 1/8 inch thickness. Cut with a round cookie cutter and place half of the rounds on greased cookie sheets. Place a teaspoon of jam in the center of each round. Top with remaining rounds. Press edges together with a fork. Sprinkle lightly with sugar. Bake in a 350 degree oven for 15 minutes.