1 tsp. yeast
1/4 c. warm milk
2 c. sifted all-purpose flour
1/4 tsp. salt
1/2 c. shortening
1/4 c. margarine
1 egg yolk
1/3 c. canned milk
Dissolve yeast in warm milk. In mixing bowl put flour and salt. Cut in finely the shortening and margarine. Add yeast mix, egg yolk and canned milk. Mix well.
Chill at least four (4) hours. Roll 1/8" thick. Cut with 2" round cutter. Into centers of half the rounds put 1/2 tsp. filling (see below). Brush edges with egg white. Top with another round of dough with slits cut into it.*
Bake at 350 deg. for 25-30 minutes, until pale golden brown. Cool. Sprinkle with powdered sugar.
NOTE: A double batch of cookie dough plus a single batch of filling = 3 dozen cookies.
2 tbsp. sugar
2 tbsp. cornstarch
1/4 tsp. nutmeg
2/3 c. strawberry jam
1/4 c. water
1 tbsp. lemon juice
1 tbsp. margarine
Blend all ingredients in a saucepan. Cook until thick, stirring constantly. Cool. Use for filling for Poinsettias.