makes: 3-1/2 dozen
1 cup vegetable shortening
8 ounces cream cheese, room temperature
¼ teaspoon vanilla
pinch of salt
2-1/4 cups all-purpose flour
jam or jelly
Cream together vegetable shortening and cream cheese.
Beat in the vanilla and salt.
Gradually blend in the flour.
Cover and refrigerate at least 1-2 hours.
Preheat oven to 350F.
Roll out on a board dusted with granulated sugar until ⅛" in thickness.
Cut into 2" squares.
Add a teaspoon of jam in the center of each square.
Fold opposite corners to the center, overlap the corner, moisten the corners so they hold together.
Lightly brush tops with water and sprinkle with granulated sugar.
Bake 8 to 10 minutes or until lightly browned.
Robin June Goodwin from Michigan says: Great recipe these were made for a 6th grade project on Poland. The class thought these cookies were great and wished there were more. My daughter thanks you for making her project a success.