Grannie Frannie's Cookbook

Mix shortening, sugar, and eggs thoroughly. Stir in vanilla. Stir dry ingredients together and blend in. Chill dough.

Heat oven to 400°. Roll dough 1/16" thick on floured board. Cut with round cutter or any desired shape about 2 1/2" in diameter, cutting 2 alike for each filled cookie. For a decorative effect, cut the center out of the top cookie with a tiny heart, star, or scalloped cutter. Place the bottom pieces on lightly greased baking sheet. Spread a rounded teaspoonful of cooled Filling on each. Cover with top cookie. Press edges together with floured tines of fork or fingertips. Bake 8-10 min., or until delicately browned. Makes 4 1/2 dozen 2 1/2" cookies.

Pineapple Filling: (good)

1 C sugar

1/4 C flour

1 1/2 C well-drained crushed pineapple

1/4 C lemon juice

3 T butter

1/4 tsp nutmeg

3/4 C pineapple juice

Mix sugar and flour in saucepan. Stir in rest of ingredients. Cook slowly, stirring constantly, until thickened (5-10 min). Cool. Makes 2 2/3 C filling.

Cherry Filling: (great)

1 C sugar

3 T cornstarch

1 C orange juice

1/2 C maraschino cherry juice

24 maraschino cherries, chopped

2 T butter

Blend dry ingredients together in saucepan. Add remaining ingredients. Bring to a rolling boil; boil 1 minute, stirring constantly. Chill. Makes 2 2/3 C filling.