1. Grease and flour cookie sheets; set aside. 2. Beat butter and 1/2 cup sugar in large bowl with electric mixer at medium speed until light and fluffy. 3. Beat in 2 egg yolks. 4. Gradually add 1 1/2 cups flour; beat at low speed until well blended. 5. Stir in additional flour with spoon to form stiff dough. 6. Form dough into 2 discs; wrap in plastic wrap and refrigerate until firm, at least 2 hours. 7. Preheat oven to 375°F. 8. Unwrap 1 disc and place on lightly floured surface. 9. Roll out dough with lightly floured rolling pin to 3/16-inch thickness. 10. Cut dough with floured 2 1/4-inch round cookie cutter. 11. Place cutouts 1 1/2 to 2 inches apart on prepared cookie sheets. 12. Gently knead dough trimmings together; reroll and cut out more cookies. 13. Unwrap remaining dough disc and place on lightly floured surface. 14. Roll out dough with lightly floured rolling pin. 15. Cut dough with floured 2 1/4-inch scalloped cookie cutter. 16. Cut 1-inch centers out of scalloped cookies. 17. Place cutouts 1 1/2 to 2inches apart on prepared cookie sheets. 18. Cut equal numbers of round and scalloped cookies. 19. Beat egg white in small cup with wire whisk. 20. Combine almonds and remaining 2 tablespoons sugar in small bowl. 21. Brush each scalloped cookie with egg white; sprinkle with sugar mixture. 22. Bake all cookies 8 to 10 minutes or until firm and light golden brown. 23. Remove cookies to wire racks; cool completely. 24. To assemble sandwich cookie, spread about 1/2 teaspoon currant jelly over flat side of each round cookie; top with flat side of scalloped cookie. 25. Repeat with remaining cookies and jelly. 26. Store tightly covered at room temperature or freeze up to 3 months. ---------------------------------------------------------------------------
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Ingredients
