Instructions: 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.

Testers 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 dads 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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