•Whip the Shortening or Lard for 5 minutes, add salt, 2 Cups of Flour and 1/2 beer.

•Mix until well combined, add in the rest of the Flour and Beer for a non sticky dough.

•Cover and refrigerate for 1 hour.

•Preheat oven to 350, and prepare your cookie sheets lined with parchment paper. Also prepare your egg wash at this time by whisking the egg and water together.

•Dust Cleaned surface with Flour and prepare for rolling the dough.

•With a rolling pin, roll the dough to about 1/4" thin and use a round cookie cutter to make circles. *Work in 2 batches if necessary.

•Add a tsp of raspberry jam, fold one side over and seal the edges.

•Place in to the cookie sheet.

•Brush the top of the cookies with egg wash, sprinkle on sugar.

•Continue these steps until all dough and scraps of dough are used.

•Bake for 15 - 18 minutes or until golden.

Enjoy!!

Baking Tip:

•Baking depends very much on the exact temperature of your oven and Baking sheets being used.

•Light baking pans reflect heat, while dark pans tend to absorb it, which can make a difference in your baking.

If you want foods to brown on the bottom, reach for a darker metal sheet pans because dark pans will absorb more heat and therefore more heat will radiate off the surface