2 teaspoons (10 ml) baking soda

1/2 teaspoon (2.5 ml) salt

3 tablespoons (45 ml) boiling water

1/2 cup (125 ml) vegetable shortening, softened

1/4 cup (60 ml) unsalted butter, softened

1/2 cup (125 ml) sugar

1 teaspoon (5 ml) vanilla extract

1 egg

1/2 cup (125 ml) molasses

3 1/2 cups (875 ml) unbleached all-purpose flour

1 cup (250 ml) apple jelly, at room temperature

In a small bowl, dissolve the baking soda and salt in the boiling water. Set aside.

In another bowl, cream the shortening, butter, sugar, and vanilla with an electric mixer. Add the egg and beat until smooth. Add the baking soda mixture and molasses and stir to combine. At low speed, add the flour. Divide the dough in half.

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two or three baking sheets with parchment paper or silicone baking mats.

On a generously floured work surface, knead one piece of dough at a time for 1 minute and roll out to about ½-cm (¼-inch) thick. With an 8-cm (3-inch) round cookie cutter, fluted or not, cut out circles of dough. With a 3-cm (1 ¼-inch) round cookie cutter, fluted or not, cut out the centre of half the circles of dough. Keep the smaller round centres, proceeding in the same way, using the smaller end of a plain tip to cut out the centre hole. Place the cookies of the same size on the same baking sheet. Reuse other scraps to make more cookies.

Bake, one sheet at a time, for 6 to 7 minutes for large cookies and 4 minutes for small. Let cool on the baking sheet.

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