1

Cream butter with sugar until fluffy. Stir in flour, a little at a time, blending well to make a stiff dough. Knead 10-15 minutes, or until satiny-smooth. Wrap in waxed paper and chill until dough is quite firm.

2

Preheat oven to 350 degrees F.

3

Roll out half of the chilled dough ¼" thick on a lightly floured cloth or mat. Cut out 48 rounds with a 2" cutter; cut a small round from the center of half of the cookies.

4

Place large and small cutouts ½" apart on a cookie sheet. Re-roll trimmings and cut out.

5

Bake about 18 minutes, or until firm and lightly golden. Remove from cookie sheets and cool completely.

6

Spread jelly on each large round; top with cookie ring; sprinkle lightly with powdered sugar.