COOKIE DOUGH:

3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. softened butter
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract or maple syrup

FILLING:

9 oz. any flavor jelly (grape, strawberry, apple, raspberry)

Mix flour with baking powder and salt; set aside. In large bowl with wooden spoon or portable electric mixer at medium speed, beat butter, sugar, eggs, and vanilla until light and fluffy.

Stir in flour; mix until well combined. Using rubber scraper or wooden spoon, form dough into a ball. Wrap in wax paper and refrigerate for several hours or overnight. When ready to use, divide dough into 4 parts.

Preheat oven to 375 degrees. Lightly grease cookie sheets. On floured surface roll dough one part at a time, 1/8 inch thick. With floured round cookie cutter or rim of juice glass, cut out cookies.

Using a spatula place half the cookies 2-inches apart on cookie sheet. Place in center of cookie 1/2 to 1 teaspoon of jelly; cover with other cookie. (Make sandwich.)

With floured fork seal edges firmly; also prick center of top cookie. (Cookies will look like little tarts.) Bake 10-12 minutes until lightly browned. Makes 2-3 dozen cookies about the size of a tart.