Strawberry Preserves – Filled Cookies

Lightly spiced cookies filled with Strawberry Preserves (Add to Cart).


  • 1 cup shortening
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1/4 cup milk
  • 1 tsp. vinegar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground nutmeg
  • 6 Tbs. Brownwood Farms Strawberry Preserves (Add to Cart), or as needed



  1. Beat shortening, white sugar, and brown sugar in a bowl using an electric mixer until creamy and smooth.
  2. Mix milk and vinegar together and let stand 5 minutes to make sour milk.
  3. Stir sour milk, eggs, and vanilla extract into shortening mixture.
  4. Sift flour, baking powder, baking soda, salt and nutmeg together in a large bowl.
  5. Mix flour mixture into shortening mixture until incorporated.  Refrigerate until fully chilled, 2 hours to overnight.
  6. Preheat oven to 350 degrees F.
  7. Roll dough to a 1/8-inch thickness on a floured surface; cut into 2-inch rounds using a cookie cutter.
  8. Spoon 1 teaspoon preserves into the center of half the cookies; cover with remaining cookie rounds.
  9. Lightly press edges of cookies together using a fork.
  10. Cut criss-cross slits into the top of each cookie using a knife.
  11. Arrange cookies on an ungreased baking sheet.
  12. Bake in the preheated oven until cookies are golden, 13 to 15 minutes.