---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Jelly Cookies
  Categories: Cookies
       Yield: 36 servings
  
       4 c  All-purpose flour
       1 c  Butter; (2 sticks)
       2    Eggs
     1/2 c  Granulated sugar
   2 1/2 c  Jelly (about) such as
            -seedless red
            Raspberry; see note
            Powdered sugar
  
   Recipe by: St. Louis Post-Dispatch 12/2/96 Combine flour, butter, eggs and
   sugar; beat until well mixed. Cover and refrigerate overnight.
   
   Preheat oven to 350 degrees. Roll out chilled dough on lightly floured
   surface until about 1/4-inch thick. Cut with a round cookie cutter;
   transfer cookies to an ungreased cookie sheet. Bake for 10 to 12 minutes,
   until very lightly browned. Let cool on wire rack.
   
   When cool, spread jelly between 2 cookies to make a sandwich. Coat each
   cookie in powdered sugar.
   
   Cookies taste better after a few days because the jelly absorbs into the
   cookie and makes them softer.
   
   Yield: 3 dozen sandwich cookies.
   
   Tester’s note: Pretty sandwich cookie. This recipe tastes best with a
   slightly tart jelly.
   
   Karen Travis, Hollenbeck Middle School. “This cookie recipe is a family
   heirloom from my grandmother on my dad’s side of the family. She came to
   St. Louis from Dusseldorf, Germany,” says Karen Travis. “It is now a
   favorite at my house.”
  
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