This recipe came out of my mother's old Better Homes and Gardens Homemade Cookies Cook Book and the recipe is posted below. It's a soft dough that's made with all shortening, both types of sugar, and milk. I made just half. I don't care for the dough. It tastes like oatmeal raisin cookie dough minus the raisins and spices and it doesn't suit a filled cookie, IMO. I cut my rounds slightly bigger, about 1.75", topped with less than the 1 teaspoon of jam (I used Smucker's red tart cherry spread) they said to use (it won't hold that much), and I flattened the top piece of dough in my hand with my other hand to make it larger than the piece below it, laid it on top of the jam and pinched the edges together to seal it and the seal held well, no leakage. They baked in 8 minutes. The edges were crunchy but because of the type of dough this is, it didn't harden much like I was hoping. I was hoping for a crunchy cookie, like a sandwich/linzer cookie.
I give these 3 stars. It was easy though time consuming and I wouldn't make again because of the type of dough this produced.
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