-seedless red Raspberry; see note Powdered sugar Recipe by: St. Louis Post-Dispatch 0.0625 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 cm thick. Cut with a round cookie cutter; transfer cookies to an ungreased cookie sheet. Bake for 10 to dozen 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. 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." ----