As requested:
Now this calls for alot of "name brand" items I just used what was on hand. I also didn't have wire racks I let them cool on my cutting boards. and for the golden shortening I used the normal crisco shortening because that is what I had and they turned out just fine. Next time however i will make them smaller as they turned out huge and I would rather have them bite sized.
The Love of Baking Robinhood.ca
1cup(250ml) Carnation 2% or fat free evaporated milk
2tbsp(30ml) Freshly Squeezed Lemon Juice
2 1/3cups(575ml) Robin hood all purpose flour
1tbsp(15ml) finely grated lemon rind
1tsp(5ml) baking soda
Pinch of Salt
1/2cup(125ml) crisco golden all-vegetable shortening
1cup(250ml) redpath granulated sugar
1 egg
1tsp(5ml) vanilla extract
1/2cup smucker's pure raspberry jam
Icing sugar (optional)
1) Preheat Oven to 350degreesF (180degreesC). line two baking sheets with parchment paper.
2) Mix together evaporated milk and lemon juice; set aside.
3) In a medium bowl, combine flour, rind, baking soda and salt.
4) 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 egg starting and ending with the flour mixture and scraping down the bowl between each addition.
5) Scoop heaping tablespoons (15ml) of batter; drop onto prepared baking sheets, spacing about 2" (5cm) apart. Bake for 13-15 minutes or until tops are set. cool on baking sheets or wire racks for 2 mins. transfer cookies to wire racks to cool completely.
6) ASSEMBLY: spread underside of 1 cookie with jam. Sandwich with another cookie, flat side down. Repeat with remaining cookies and Jam. Sprinkle icing sugar over top of pies and serve.
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