Rolled and Sliced Cookies
Christmas Cookies

• 1 cup shortening
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 eggs
• 4 hard-cooked egg yolks
• 3 3/4 cups all-purpose flour
• 1/2 cup whipping cream
• 1 (10 ounce) jar orange marmalade, divided
• 1 egg white

Cream shortening in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add vanilla and salt, beating well. Add 4 eggs, one at a time, beating well after each addition. Press hard-cooked egg yolks though a sieve onto creamed mixture; stir until well blended.

Add flour to creamed mixture alternately with whipping cream, beginning and ending with flour. Stir well after each addition. Cover and chill dough overnight.

Work with one-fourth of dough at a time, keeping remaining dough chilled until ready to use. Roll to 1/4 inch thickness on a well-floured surface, and cut into 2 inch squares. Place 1/4 inch thickness on a well-floured surface, and cut into 2 inch squares. Place 1/4 teaspoon orange marmalade in center of each square. Fold dough into a triangle, and gently press edges together with tines of a fork. Brush tops of cookies with egg white. Place 2 inches apart on lightly greased cookie sheets. Bake at 350° for 15 minutes or until lightly browned. Remove to wire racks to cool completely. Repeat procedure with remaining dough, orange marmalade, and egg white. Store in airtight containers.

Yield: about 8 dozen.

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