Continue beating, scraping the bowl often, for 1 to 2 minutes until well mixed. Divide the dough into 4 equal portions. Wrap in plastic wrap. Refrigerate for at least 2 hours until firm. Preheat oven to 375 degrees. On a lightly floured surface, roll out the dough, one portion at a time, to 1/8-inch thick. Keep the remaining dough refrigerated. Cut with a 2-inch round cookie cutter. Place on cookie sheets 1 inch apart. Spoon 1/4 teaspoon jam onto the center of each circle; spread to within 1/4-inch of the edge. With a thin spatula, fold the dough over the jam to form a lily shape; gently press the narrow end to seal. The jam will show at the toop and the cookies will be cone-shaped. Repeat with the remaining dough and jam. Bake for 7 to 11 minutes, or until the edges are very lightly browned. Cool completely. Sprinkle the cooled cookies lightly with powdered sugar. Penny Halsey (ATBN65B). ----