---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Jam Filled Spice Cookie
 Categories: Cookies
      Yield: 1 servings
 
      1 c  Butter or margarine
    1/2 c  Sugar
      3 c  Flour
    1/2 c  Dark karo
      1 ts Cinnamon
      1 ts Ginger
    1/2 ts Ground cloves
      1    Egg
           Apricot and
           /or raspberry preserves
 
     About 2 1/2 hours before serving or up to 1 week ahead: 1. In a large
  bowl with mixer at medium speed, beat butter and sugar until light and
  fluffy.  At low speed, beat in flour and remaining ingredients except
  preserves; beat until well mixed, constantly scraping bow with rubber
  spatula.  With hands, shape dough into a ball; wrap with plastic wrap.
  Refrigerate until easy to handle, about 1 hour.
   2.  Preheat oven to 350.  On lightly floured surface with floured rolling
  pin, roll half of dough 1/4 inch thick, keeping remaining dough
  refrigerated.  With floured 2 1/2 inch round cookie cutter, cut dough into
  rounds.  With floured 3/4 inch round cookie cutter, cut out centers from
  half of rounds.
   3. With pancake turner, place round 1/2 inch apart on ungreased cookie
  sheets.  Bake 10 to 12 minutes until; lightly browned. With pancake turner,
  remove cookies to wire racks to cool. Repeat with remaining dough and
  trimmings.
   4. To assemble cookies, spoon about 3/4 teaspoon preserves in center of
  each cookie without cut-out center; top each with a cookie WITH cut-out
  center, gently pressing cookies together. Store in tightly covered
  container to use up within 1 week.
 
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