Granny's Strawberry Preserves-Filled Cookies

Recipe View In a large bowl, cream together the shortening, granulated sugar, and brown sugar using an electric mixer until light and fluffy. (5 minutes)

Recipe View In a separate small bowl, whisk together the milk and vinegar. Let stand for 5 minutes to create 'sour milk'. Add the sour milk, eggs, and vanilla extract to the creamed mixture and blend until well combined. (2 minutes)

Recipe View In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft. (5 minutes)

Recipe View Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the dough to chill completely. This will make it easier to handle. (2 hours - overnight)

Recipe View Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Recipe View On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a 2-inch round cookie cutter to cut out cookies. (10 minutes)

Recipe View Place half of the cookies on the prepared baking sheets. Spoon 1 teaspoon of strawberry preserves into the center of each cookie. Top with the remaining cookies. (10 minutes)

Recipe View Gently press the edges of the cookies together using the tines of a fork to seal. Use a sharp knife to cut a small criss-cross slit into the top of each cookie to allow steam to escape. (5 minutes)

Recipe View Bake in the preheated oven for 13-15 minutes, or until the cookies are lightly golden brown. (13-15 minutes)

Recipe View Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.