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2 c. white sugar
1 1/3 c. Crisco
6 c. flour
4 tsp. cream of tartar
2 tsp. soda
1 tsp. salt
4 eggs
2/3 c. milk
1 tsp. vanilla

1 can crushed pineapple
1/2 c. sugar
2 Tbsp. corn starch
1/4 tsp. salt

Cook until thick. Add 1 Tbsp. butter and 1 Tbsp. lemon juice.
Let cool.

Cream together sugar, shortening, and eggs. Sift together dry
ingredients. Add dry ingredients and milk alternately. Add
vanilla. Blend well. Chill 1 hour or longer. Roll dough 1/4 inch
thick. Cut with small cutter. Put 1 tsp. or so of filling on each
cookie. Cut out tops and place on cookies. Bake at 375 for 12 -
15 minutes. Recipe makes approx: 4 dozen soft cookies.

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