

Line a baking sheet with parchment paper and spray with cooking oil; set aside.
In a large bowl cream together the sugar with cup shortening using an electric mixer.
Add eggs and continue to mix until well combined.
Scoop one tablespoon of batter onto the prepared pan about an inch apart.
Bake in the oven for 8-10 minutes until no indentation appears when the top is lightly touched.
Let cool on cookie sheet for two minutes and then transfer to a cooling rack until cooled.
While cookies are cooling prepare the filling.
Combine all ingredients in a medium bowl. Using an electric mixer beat on low for one minute.
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