It snowed all day yesterday, through the night, and it’s still going strong. Everything is at a stand-still, but it sure is gorgeous. The best part about it is being snowbound at home for two days straight. Time to bake at a leisurely pace and enjoy time with my husband as he works at home.

I baked Jam-Filled Cookies yesterday, and you can see that having them for breakfast is a very fine idea, indeed! Just in case they look good to you, I’m including the recipe.

Jam-Filled Cookies

1/2 cup shortening (you can use part butter)
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1/4 tsp baking soda
1/2 tsp salt
Raspberry Jam (or your favorite)

Mix shortening, sugar, eggs and vanilla until creamy. In separate bowl, blend dry ingredients together. Add gradually to shortening mixture until well blended. Cover dough with plastic wrap and chill for at least one hour.

Roll dough 1/16 inch thick on lightly floured surface. Cut into desired shapes, cutting two alike for each cookie. Use a tiny heart or other shape to cut the center out of the top layer. Place the bottom piece on a cookie sheet lined with parchment paper. Spread a rounded teaspoon of jam in the center, then place the top of the cookie over the jam. Press the edges with the tines of a fork to seal. Repeat with the remaining dough. Bake in preheated 400 degree oven for 10-15 mintues, depending on size of cookie, or until golden brown. If desired lightly sift with confectioner’s sugar before serving.

I always double this recipe because they disappear quickly, and they are wonderful cookies to share for Christmas.