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Jelly Centers

1 cup butter or margarine, softened
1 1/4 cups sugar
2 large eggs, separated
2 teaspoons vanilla extract
3 cups all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
1 cup raspberry preserves

In large bowl, with mixer at low speed, beat margarine or butter
with 1 cup sugar until blended, occasionally scraping bowl with
rubber spatula. Increase speed to high; beat until light and
fluffy, about 3 minutes. At low speed, beat in egg yolks and
vanilla until blended. Gradually beat in flour, baking powder,
and salt. Shape dough into 2 balls; flatten each slightly. Wrap
each ball in plastic wrap and refrigerate 1 hour or until firm
enough to roll.

Preheat oven to 350 deg. Between 2 sheets of floured waxed paper,
roll half of dough 1/8 inch thick, keeping remaining dough
refrigerated. With floured 2-inch cookie cutter cut out as many
cookies as possible. Place cookies, about 1/2 inch apart, on
ungreased large cookie sheet; reserve trimmings. With 1/2-inch
round or star-shaped cookie cutter, cut out centers from half of
cookies. Remove centers; add to trimmings.

In cup, with fork, beat egg whites slightly. With pastry brush,
brush cookies with cutout centers with some egg white, then sprinkle
with some of remaining 1/4 cup sugar. Bake all cookies 10 to 12
minutes, until cookies are lightly browned. With pancake turner,
remove cookies to wire rack to cool.

Repeat steps 2 and 3 with trimmings and remaining dough to make
more cookies. When cookies are cool, spread center of each cookie
without cutout center with 1/4 to 1/2 teaspoon jam; top each with
a cookie with a cutout center, gently pressing cookies together to
form a sandwich.


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