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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 FILLING: 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |