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Source: The Love Of Baking (Robin Hood)
Prep Time: 10 min
Bake Time: 15 min
Makes: 30 cookies or 15 pies
Freezes: Excellent
1 cup Carnation evaporated milk
2 tbsp. lemon juice, freshly squeezed
2 1/3 cups Robin Hood all purpose flour
1 tbsp. finely grated lemon rind
1 tsp. baking soda
Pinch salt
1/2 cup Crisco Golden shortening
1 cup Redpath granulated sugar
1 egg
1 tsp. vanilla extract
1/2 cup Smucker's pure raspberry jam
Icing sugar (optional)
Preheat oven to 350F. Line 2 baking sheets with parchment paper.
Mix together milk and lemon juice; set aside.
In a medium bowl, combine flour, rind, baking soda, and salt.
In a separate bowl, using electric beaters, beat together shortening and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, add the flour and milk mixtures alternately, starting and ending with the flour mixture and scraping down bowl between additions.
Scoop heaping tablespoons of batter; drop onto prepared baking sheets, spacing apart about 2". Bake for 13-15 minutes or until tops are set. Cool on baking sheets on wire racks for 2 minutes, then transfer cookies directly onto wire racks to cool completely.
Assembly:
Spread underside of 1 cookie with jam. Sandwich together with another cookie, flat sides together. Repeat with remaining cookies and jam. Sprinkle with icing sugar over top of pies and serve.
*Tip: Any flavor of jam may be substituted for the raspberry jam.
Prep Time: 10 min
Bake Time: 15 min
Makes: 30 cookies or 15 pies
Freezes: Excellent
1 cup Carnation evaporated milk
2 tbsp. lemon juice, freshly squeezed
2 1/3 cups Robin Hood all purpose flour
1 tbsp. finely grated lemon rind
1 tsp. baking soda
Pinch salt
1/2 cup Crisco Golden shortening
1 cup Redpath granulated sugar
1 egg
1 tsp. vanilla extract
1/2 cup Smucker's pure raspberry jam
Icing sugar (optional)
Preheat oven to 350F. Line 2 baking sheets with parchment paper.
Mix together milk and lemon juice; set aside.
In a medium bowl, combine flour, rind, baking soda, and salt.
In a separate bowl, using electric beaters, beat together shortening and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, add the flour and milk mixtures alternately, starting and ending with the flour mixture and scraping down bowl between additions.
Scoop heaping tablespoons of batter; drop onto prepared baking sheets, spacing apart about 2". Bake for 13-15 minutes or until tops are set. Cool on baking sheets on wire racks for 2 minutes, then transfer cookies directly onto wire racks to cool completely.
Assembly:
Spread underside of 1 cookie with jam. Sandwich together with another cookie, flat sides together. Repeat with remaining cookies and jam. Sprinkle with icing sugar over top of pies and serve.
*Tip: Any flavor of jam may be substituted for the raspberry jam.
