- 1 cup honey
- ¾ cup brown sugar
- 1/2 cup shortening
- ¾ cup smooth peanut butter
- 1 tsp. vanilla
- 4 eggs
- 4 cups flour
- 1 tsp. baking powder
- 3/4 tsp. salt
- Your favorite flavor jam filling*
Preheat the oven to 350°F.
In the bowl of an electric stand mixer fitted with the paddle attachment, mix the honey, brown sugar, shortening, peanut butter, and vanilla until smooth. Add in the eggs, one at a time. Then with the mixer on low speed, add in the dry ingredients and mix until the dough comes together. Do not mix too much or the cookies will be tough.
Turn the dough out onto a floured surface and roll the dough out thin. Using a round cookie cutter (I use a cutter that is 2 ½ inches in diameter) or a drinking glass, cut out the cookies.
Using a spoon or a pastry bag fitted with a plain tip, fill the cookies with the jam filling. *Make sure the jam is oven proof meaning it won’t melt and ooze out of the cookies. Apricot and prune butter work nicely as well as anything labeled “oven proof”, “bakers filling”, or “cake and pastry filling”.
Pinch 3 corners, forming the classic triangle shape and bake for 8-10 minutes on parchment lined baking sheet until light golden brown. Allow to cool-the filling will be extremely hot! Enjoy!