Shortbread Cookies

1-cup shortening

1/2-cup white sugar

1/2-cup brown sugar

2 2/3-cup sifted flour

1/2-tsp salt

1/2-cup raspberry preserves or jam

2-egg yolks

3-tbsp milk

2-tsp vanilla

2-tsp cream of tartar

1-tsp soda

Thoroughly cream shortening and sugars, add egg yolks, milk and vanilla. Beat well. Sift together dry ingredients, add to creamed mixture. Chill dough 1 hour.

On well floured pastry cloth, roll 1/2 of the dough at one time, 1/8 inch thick.

Cut with 2 inch round cutter, cut hole in center of 1/2 the dough. Put 1/2 teaspoon preserves one ach plain cookie, top with a cut-out. Press edges to seal.

Bake 1 inch apart on ungreased cookie sheet in 350� oven, 10 to 15 minutes.

Makes 3 1/2 dozen.