Yield: 36-42 cookies
Oven Temp: 375ºF
Time: 7-9 minutes
Ingredients:
1 cup butter
3/4 cup sugar
1 egg
3 cups all-purpose flour
1 slightly beaten egg white
Finely chopped almonds and/or pearl sugar or granulated sugar
1 cup coarsely chopped walnuts
Powdered sugar icing
1/4-1/2 cup currant jelly (Shown is black currant jelly)
1. Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add sugar; beat well. Add egg; beat till well combined. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon.
2. Divide dough in half. Roll one portion on a lightly floured surface to 1/8-inch thickness. Using a star shaped or scalloped round cookie cutter, cut into 2 1/2-inch shapes. Roll out second portion to 1/8-inch thickness; cut with a 2-inch star shape or scalloped cookie cutter. Using a 3/4 or 1 inch cutter, cut a circle from center of smaller shapes. Reroll dough trimmings.
3. Brush tops of 2 inch shapes with egg white; sprinkle with almonds and/or pearl sugar or granulated sugar. Arrange all shapes on a lightly greased cookie sheet; bake in 375ºF oven for 7 to 9 minutes or till bottoms are lightly brown.
4. Transfer to wire racks; cool.
Place a small amount of jelly in centers of 2 1/2 inch cookies, sugar side up, and press together showing jelly in the center.
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