Heart of the Home Episode #17 "Shepherds and Angels"

Sweetheart Cookies

By Debbie Proffitt & Dee Roth-(in Heaven, rejoicing!)

Bake at 350 degrees.      Yields approx. 1-1/2 dozen (more if you use small cookie scoop)

Ingredients:

3/4 C shortening (Crisco)

1/2 C sugar

1 egg yolk

1-1/2 C cake flour

Powdered sugar (for sprinkling)

Cream together ‘till fluffy and incorporated

Gradually add 1-1/2 C Cake flour, about a quarter of flour at a time, making sure to scrape bowl, mix together with mixer or knead dough. Refrigerate dough for 1-2 hrs.  Use 2” cookie scoop or 1” cookie scoop, depending on how big or small you want them, and place on cookie sheet (parchment paper is not needed but does help with clean up).  Press center of each one with thumb or tart press, making a small well for your favorite jam.  Place approx. 1 to 1/2 tsp jam in middle. Bake at 350 for approx. 13-15 min. Till golden on bottom of cookie and lightly golden on top.

Let cool on cooling rack and sprinkle with powdered sugar.

Enjoy & Merry Christmas!