Jelly Cookies
Yield
1 batchPrep
20 minCook
10 minReady
8 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 1 | cup |
butter
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
sugar
granulated |
|
| 2 ½ | cups |
jelly
red raspberry |
* |
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 237 | ml |
butter
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
sugar
granulated |
|
| 591 | ml |
jelly
red raspberry |
* |
| 1 | x |
powdered sugar
|
*
|
Directions
Combine flour, butter, eggs and sugar; beat until well mixed.
Cover and refrigerate overnight.
Preheat oven to 350℉ (180℃).
Roll out chilled dough on lightly floured surface until about ¼ 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.
