---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Jam Filled Spice Cookie
  Categories: Cookies
       Yield: 1 servings
  
       1 c  Butter or margarine
     1/2 c  Sugar
       3 c  Flour
     1/2 c  Dark karo
       1 ts Cinnamon
       1 ts Ginger
     1/2 ts Ground cloves
       1    Egg
            Apricot and
            /or raspberry preserves
  
      About 2 1/2 hours before serving or up to 1 week ahead: 1. In a large
   bowl with mixer at medium speed, beat butter and sugar until light and
   fluffy.  At low speed, beat in flour and remaining ingredients except
   preserves; beat until well mixed, constantly scraping bow with rubber
   spatula.  With hands, shape dough into a ball; wrap with plastic wrap.
   Refrigerate until easy to handle, about 1 hour.
    2.  Preheat oven to 350.  On lightly floured surface with floured rolling
   pin, roll half of dough 1/4 inch thick, keeping remaining dough
   refrigerated.  With floured 2 1/2 inch round cookie cutter, cut dough into
   rounds.  With floured 3/4 inch round cookie cutter, cut out centers from
   half of rounds.
    3. With pancake turner, place round 1/2 inch apart on ungreased cookie
   sheets.  Bake 10 to 12 minutes until; lightly browned. With pancake turner,
   remove cookies to wire racks to cool. Repeat with remaining dough and
   trimmings.
    4. To assemble cookies, spoon about 3/4 teaspoon preserves in center of
   each cookie without cut-out center; top each with a cookie WITH cut-out
   center, gently pressing cookies together. Store in tightly covered
   container to use up within 1 week.
  
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