Grandma’s jam pockets

Jeri Brandom

Ingredients:

Grandmas Jam pockets
2 cups four
1 tablespoon sugar
1 teaspoon salt
1 cup vegetable shorting
8 ounces cream cheese softened
¨ teaspoon vanilla extract
Jam of your chose
Cream or half and half or evaporated milk

Directions:

Mix together flour sugar and salt.
In a separate bowl mix shorting cream cheese and vanilla. Add dry ingredients about one half cup at a time. Blend well after each edition.
Divide dough into thirds. Wrap each third in Saran wrap and chill for several hours.
Using 1/3 dough at a time. Flatten dough on lightly floured surface. Roll into a round about 1/8″ think. Cut with a floured 2 ´” round cuter.
Spoon a small a mount of jam onto ´ of each round. Fold other half over filling, brush bottomed edge with cream, and press together to seal. Brush tops with cream. With a fork flute edges and prick tops. Place on ungreased cookie sheet.
Bake at 350 for 15 minutes or until lightly browned.
Remove from cookie sheets to wire racks to cool. If desired sprinkle with powder sugar.