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2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup shortening
1 cup sugar
1 well-beaten egg
2 tbsp. milk
1 1/2 tsp. vanilla
Sift together flour, baking powder and salt. Stir in the egg, milk and vanilla essence. Cream together shortening and sugar and mix with the batter. Chill overnight before using. Roll-out dough and cut with a heart-shaped cookie cutter. Each cookie needs a top and bottom. Bake at 350º for 8-10 minutes. When cool, assemble cookies. Place a teaspoon of raspberry or strawberry jelly on the bottom of a cookie then cover with another cookie. The tops of the cookies should be facing outward on both top and bottom. Sprinkle with powdered sugar on top.
 1 small box raspberry gelatin
1 cup granulated sugar
1/4 tsp. salt
2/3 cup egg whites
3/4 tsp. almond extract
1 cup shredded coconut
Combine gelatin, sugar and salt. While beating egg whites at high speed on electric mixer, gradually add gelatin-sugar mixture. Add almond extract and continue beating until glossy and stiff peaks form. Stir in coconut.
Place baking parchment on baking sheets; drop mixture by heaping teaspoonfuls about 2 inches apart onto prepared sheets. Bake at 275º F for about 35 to 40 minutes.