1½ cups shortening
¾ cup brown sugar
¾ cup sugar
1 egg
4½ tablespoons milk
1½ teaspoons vanilla
4½ cups sifted all-purpose flour
¾ teaspoon salt
¾ teaspoon soda
1 No. 2 can (2 cups) mincemeat pie filling
½ cup orange marmalade
Cream shortening and sugars together until fluffy. Add egg, milk, and
vanilla; beat well. Sift dry ingredients together; add to creamed
mixture and mix well. Wrap dough in waxed paper and chill well. Roll ¼
of dough at a time on a floured surface to ⅛-inch thickness. Cut with a
2½-inch round cutter. Place cookies 1 inch apart on an ungreased baking
sheet. Combine pie filling and marmalade; place 1 tablespoon of mixture
on each cooky. Roll ¼ of dough as directed; cut with 2½-inch cutter and
cut a small hole in center of each cooky with a small cutter. Place over
filling, centering hole; seal edges by pressing with a fork. Bake at
375° for 10 to 12 minutes. Repeat with remaining dough and filling.
Makes 4½ dozen.