Stuffed Cookies

Directions

1. 1
   Sift flour; measure to resift 3 times with baking powder and salt.
2. 2
   Cream shortening and butter; blend in sugar gradually.
3. 3
   Add eggs; beat until smooth and fluffy.
4. 4
   Stir in vanilla.
5. 5
   Add sifted dry ingredients and milk alternately in 2 or 3 portions, beginning and ending with flour and beating well after each addition.
6. 6
   Chill for 1 hour.
7. 7
   Roll on lightly floured board to about 1/8-inch thickness; cut out with any desired cookie cutter about 2 inches in diameter.