Filled Cookies II

Cream together the sugar and shortening in a large bowl until light and fluffy, approximately 2–3 minutes.

Beat in the egg until well incorporated, then add the vanilla extract and mix until combined.

Alternate adding the milk and the flour mixture (flour combined with baking powder and salt) in three additions, beginning and ending with the flour mixture, stirring until just combined after each addition.

Divide the dough in half and place on a floured work surface, then roll out each portion to approximately ⅛-inch thickness.

Cut the rolled dough into 2-inch rounds or shapes using a cookie cutter.

Place approximately ½ teaspoon of filling on one cookie round, then top with a second round and press the edges gently to seal; repeat with remaining dough and filling.

Preheat the oven to 375°F.

Transfer the filled cookies to a lined or greased baking sheet, spacing them about 1 inch apart.

Bake for 12 minutes, or until the edges are light golden brown.

Remove from the oven and cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.