1 egg
4½ tablespoons milk
1½ teaspoons vanilla
4½ cups sifted all-purpose flour
¾ teaspoon salt
¾ teaspoon soda
1 No. 2 can (2 cups) mincemeat pie filling
½ cup orange marmalade
Cream shortening and sugars together until fluffy. Add egg, milk, and vanilla; beat well. Sift dry ingredients together; add to creamed mixture and mix well. Wrap dough in waxed paper and chill well. Roll ¼ of dough at a time on a floured surface to ⅛-inch thickness. Cut with a 2½-inch round cutter. Place cookies 1 inch apart on an ungreased baking sheet. Combine pie filling and marmalade; place 1 tablespoon of mixture on each cooky. Roll ¼ of dough as directed; cut with 2½-inch cutter and cut a small hole in center of each cooky with a small cutter. Place over filling, centering hole; seal edges by pressing with a fork. Bake at 375° for 10 to 12 minutes. Repeat with remaining dough and filling. Makes 4½ dozen.