1 cup shortening

1 cup granulated sugar

1 cup packed brown sugar

¼ cup buttermilk

3½ cups all-purpose flour

2 eggs

1 tsp vanilla

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp ground nutmeg

Blackberry or raspberry jam

In a large bowl, cream shortening and both sugars. Add the eggs, buttermilk, and vanilla, and mix until smooth. In a separate bowl, combine flour, baking powder, baking soda, salt, and nutmeg. Stir into the creamed mixture. Cover and chill overnight.

On a floured surface, roll to 1/8-inch thickness. Cut into 2-inch rounds with a cookie cutter or small glass. Place a teaspoon of jam on half of the rounds. Top with the remaining rounds. Lightly seal the edges with a fork. With a knife, cut an X in the top of the cookies. Bake at 350 F for 10 to 15 minutes or until golden brown. This recipe makes about five dozen cookies.

Recipe courtesy of Linda Hubbard, Corydon, Indiana