JAM CUTOUTS

1 cup butter

1¼ cups sugar

2 large eggs, separated

2 tea. vanilla

3 cups flour

1/8 tea. baking powder

1/8 tea. salt

about 1 cup raspberry preserves

With mixer at low speed beat butter with one cup sugar until blended. Increase speed to high; beat until light and fluffy, about 3 min. At low speed beat in egg yolks and vanilla. Gradually beat in flour, baking powder and salt. Shape dough into 2 balls; flatten slightly. Wrap each in plastic wrap and refrigerate 1 hour. Between 2 sheets of waxed paper, roll half of dough 1/8” thick, keeping remaining dough in frig. Cut with floured 2”cookie cutter (stars or rounds). Place ½” apart on ungreased cookie sheet. With ½” round (thimble) or star-shaped cutter cut out centers from half of cookies. 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 remaining ¼ cup sugar. Bake all cookies 10 to 12 min. at 350’ until lightly brown. Immediately remove cookies to wire rack. When cookies are cool, spread each cookie without cutout center with ¼ to ½ tea. jam; top with a cutout center, gently pressing together. Makes about 4 doz.