Fruit Peek-a-Boos

1-1/4 cups (300 mL) granulated sugar
1 cup (250 mL) shortening
2 eggs
1/4 cup (60 mL) corn syrup or regular pancake syrup
1 tsp (5 mL) vanilla
1 tsp (5 mL) lemon extract
Grated rind of one lemon
3 cups (750 mL) all-purpose flour (plus 4 tablespoons/60mL, divided)
3/4 tsp (3 mL) baking powder
3/4 tsp (3 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) jam (strawberry, blueberry or your favourite flavour)
1 egg, beaten

Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, vanilla, lemon extract and lemon rind. Beat until well blended and fluffy. Combine 3 cups (750 mL) flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into quarters. Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour. Keep refrigerated until ready to use. Pre-heat oven to 375°F (190°C). Grease baking sheets with shortening. Place sheets of foil on countertop for cooling cookies. Spread 1 tablespoon (15 mL) or more of flour on large sheet of waxed paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1 /8-inch (3 mm) thickness. Remove top sheet of waxed paper . Cut out with floured 3-inch (7 cm) round cookie cutter (crinkled or smooth edge). Transfer to ungreased baking sheet with large pancake turner. Place 2 inches (5 cm) apart on ungreased baking sheet. Roll out remaining dough. Place scant teaspoon of jam in center of each circle. Brush edges with egg. Bring edges to centre to form a triangle shape and almost cover filling. Crimp edges together. Place on prepared baking sheets. Brush with egg. Bake one baking sheet at a time at 375°F (190°C) for 5 to 7 minutes, or until lightly browned on edges. DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Makes: About 4 dozen