Here’s the recipe. 1950 Betty Crocker Cookbook, page 196. I’ve been making these so long the book opens right up to it.
Filled Cookies (double the recipe)
1/2 C soft shortening
1 C sugar
2 eggs
2 T cream (or milk or water)
1 t vanilla
2 1/2 C sifted flour
1/4 t soda (I use baking powder instead)
1/2 t salt
Chill dough. Roll out to 1/8th inch and cut into 3” to 4” circles. Place on lightly sprayed cookie sheet. Put a spoon (eye ball it to your size dough) of preserves in the center of a circle of dough. Place another circle of dough on top and press edges together with finger. You don’t want the edges too thin or they’ll burn before the cookie is done but you want them pressed together enough so the preserves don’t leak out (some will). Poke a fork in the top for a steam vent.
Bake - 400 degrees for 10+ minutes or until golden.
This is a great way to use up old jams and preserves that were lost and forgotten in the back of the pantry. You can use jelly but it tends to leak out more. It’s a lot like a pop tart except really tasty and will hold up in a lunch box or a grab and go breakfast.
BTW, page 196 in my book is shortbread cookies, which I found humorous since I mentioned that very thing earlier.