2 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1/2 cup shortening
1 cup white sugar
1 egg
1 cup vegetable oil
1 cup vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir together the flour, baking powder, baking soda and shortening. Cut in the sugar and egg until ingredients are just blended. Stir flour mixture into the egg mixture until just moistened; stir in the shortening and sugar mixture to form a dough. Roll dough into 1 inch or smaller balls. Place cookies 1 to 2 inches apart onto the cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 10 minutes before removing to a wire rack to cool completely. Allow cookies to cool completely before removing from the gelatin, allowing to cool completely.
To make the Strawberry jam filling, mix together the strawberry preserves and 1/4 cup white sugar with the egg and oil, stirring until well blended. Beat the flour mixture into the filling. Spread over cookies.
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