1 c shortening
2 egg yolks
3 T milk
½ c granulated sugar
½ c brown sugar
2 t vanilla
2 t cream of tartar
½ t salt
1 t baking soda
2 2/3 c all-purpose flour
Raspberry fruit preserves

Cream shortening and sugars. Beat in yolks, milk and vanilla.  Sift together dry ingredients; add to creamed mixture. Chill for 1 hour. On well floured surface roll half the dough to 1/8″ thick ; cut with 2″ circular cutter for the bottom. Place 1/2 teaspoon preserves on each cookie. Seal by placing a second cookie cut (with hole in the center) on top and sealing the edges. Bake on ungreased cookie sheet at 350° for 10-12 minutes.