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Fruit Peek Cookies

• 1 1/4 cups Granulated Sugar
• 1 cup Vegetable Shortening
• 2 large Eggs
• 1/4 cup Corn or Maple Syrup
• 1 teaspoon Vanilla Extract
• 1 teaspoon Lemon Extract
• Grated rind of one Lemon
• 3 cups plus 4 tablespoons All-purpose Flour, divided
• 3/4 teaspoon Baking Powder
• 3/4 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 cup Jam -- Strawberry, blueberry or your favorite flavor
• 1 large Egg, beaten

Instructions:
Combine sugar and shortening in large bowl. Beat at medium speed with an electric mixer until well blended. Add eggs, syrup, vanilla, lemon extract and lemon rind. Beat until well blended and fluffy.
Sift together 3 cups of the flour, baking powder, baking soda and salt in a large bowl. Add the dry ingredients gradually to the creamed mixture at a low speed setting. Mix until well blended.
Divide dough into quarters. Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour. Keep refrigerated until you're ready to bake.
Pre-heat oven to 375-F degrees and lightly grease a pair of baking sheets with shortening or non-stick cooking spray.
Spread 1 tablespoon or more of flour on a large sheet of waxed paper. Place one quarter of dough on the floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1 /8-inch thickness. Remove top sheet of waxed paper. Cut out with floured 3-inch round cookie cutter (crinkled or smooth edge).
Transfer each cookie round to the prepared baking sheets as you cut. Place about 2 inches apart. Repeat the cutting process until all the dough is used or the baking sheets are full.
Place a scant teaspoon of jam in center of each circle. Brush edges with the egg wash and bring the 3 edges to the center to form a triangle shape and almost cover filling. Crimp edges together. Brush the top of each cookie with the egg wash for a shiny finish.
Bake for 5 to 7 minutes, or until lightly browned on the edges, being careful not to overbake the cookies. Allow the cookies to cool at least 2 minutes on the baking sheets before removing the cookies to a wire rack to cool completely.