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."
