For cookie dough
2 lbs. flour
1 can Crisco
1/4 lb. powdered sugar
1 tablespoon salt

For jam filling
1/2 lb. walnuts
1 medium jar jam
1/4 cup powered sugar

For garnish
Powdered sugar

Put flour on bread board, add Crisco, salt, powdered sugar and roll together. If dough crumbles, add enough milk to hold the dough together.

Roll out about 1/4 inch thin and cut with glass or cutter. Fill with jam filling and cover with sheet of dough.

Put on greased cookie tin.

Bake in medium oven about 10 minutes till brown.

Sprinkle with powdered sugar.

Filling: Cut up walnuts small and mix with jam and powdered sugar.

The recipe in this entry was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view." P.S. This type of cookie may have evolved from "sweet ravioli" as it is very similar in looks and in taste but it is much easier to do. In any case I tried this recipe it tasted much better than I had expected. Notes and photo: Mary Melfi.

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