RASPBERRY POWDERED SUGAR COOKIE

3 3/4 cups all-purpose flour

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1/2 tsp. salt

1 cup butter or margarine

2 cups sugar

2 eggs

1/4 cup milk

1 tsp. vanilla

Raspberry jelly for filling

Powdered sugar for dusting

Preheat oven to 350 degrees.

Grease a cookie sheet or line with parchment paper.

Stir together flour, soda, cream of tartar and salt. Set aside. With an electric mixer, beat butter for 30 seconds; add the 2 cups sugar and beat until fluffy. Add eggs, milk and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well combined. Form dough into 2-inch balls, putting only 10 on a tray.

Place balls about 2 inches apart on the cookie sheet; flatten slightly with the bottom of a drinking glass. Place tray in the refrigerator or freezer until cookies are firm enough to cut horizontally.

When firm, use a knife to slice cookie in half horizontally. Add a dollop of raspberry jelly to center of cookie. Replace top half. Bake for 4 to 5 minutes and turn tray and bake another 4 to 5 minutes or until light golden. Remove from oven. Before cookies become completely cooled, sprinkle entire top of cookie with powdered sugar.

Makes about 30 cookies.