Cream together butter, shortening and sugar, add eggs, baking powder and baking soda. Add flour and milk alternately. Add the vanilla mix thoroughly. Cool dough in the refrigerator for three hours. Roll dough out on a floured surface. Using a donut/cookie cutter, cut an equal amount of full circles and then the same number of circles with the donut hole section that is removed to make a top and a bottom for your filled cookie. Put one teaspoon of fruit topping in the center of a full circle and cover with a circle without a center so your topping is peeking out of the middle of your cookie. Bake at 375 degrees F for 13 minutes. Cool on a wire rack.
Ingredients
Directions
Cream together butter, shortening and sugar, add eggs, baking powder and baking soda. Add flour and milk alternately. Add the vanilla mix thoroughly. Cool dough in the refrigerator for three hours. Roll dough out on a floured surface. Using a donut/cookie cutter, cut an equal amount of full circles and then the same number of circles with the donut hole section that is removed to make a top and a bottom for your filled cookie. Put one teaspoon of fruit topping in the center of a full circle and cover with a circle without a center so your topping is peeking out of the middle of your cookie. Bake at 375 degrees F for 13 minutes. Cool on a wire rack.