There’s a fantastic recipe in the old red 50’s Betty Crocker Cookbook for Filled Cookies. It may be in the newer ones. Anyway, make the dough and cut it into circles about the size of wide mouth jars. Top one circle with a spoon of preserves and cover with a second circle. Tomato preserves are out of this world but fig preserves comes in a close second. They’re great for snacks or like a breakfast pop tart.
We’ve had nice rain all week. At least I think that’s what I remember that wet stuff is that falls from the sky. Whatever it is, I’m not complaining but there’s now a bunch of mushrooms popping up so need to get rid of them. All outdoor work has come to stop with the mud but the slobber buckets are enjoying it.
I need to start on the fall garden soon but that would mean weeding.... AGAIN. Ok, I’ll give the squash one last time but if I can’t get ahead of the squash bugs this fall then that’s it.
We love spiced tomato jam on cornbread. Never thought about filling a cookie with it, but I am going to try it very soon. If I can't find the recipe, a good shortbread dough is sounding pretty good in my little head. :)