2 c Flour
1 c Butter; at room
; temperature, cut
; into slices (2
; sticks)
1/2 c Plus 2 to 3 tablespoon sugar
1 Egg; separated
1/3 c Finely chopped almonds
Approximately 1/3 cup jam or
-jelly
In large mixing bowl or food processor, combine flour, butter, 1/2 cup of
sugar, and the egg yolk and blend until smooth dough is formed. Wrap with
plastic wrap and chill 30 minutes. Preheat oven to 350 degrees. On lightly
floured board, roll dough to 1/8-inch thickness. Cut out an even number of
2-inch rounds. Using a thimble or 1/2-inch round cookie cutter, cut center
out of half of the rounds. Brush the rounds with cutout centers with egg
white and sprinkle with almonds and remaining sugar. Leave remaining rounds
plain. Cover with parchment paper or lightly grease several baking sheets.
Place cookies on prepared baking sheets and bake 10 to 12 minutes, until
set and just barely golden around the edges. Transfer cookies to wire
racks. Cool.
Top cookies without holes with about 1/2 teaspoon jelly or jam. Place
cookies with holes over the jam, almond-sugar side up, to make sandwiches.
Makes approximately 50 cookies.
Beatrice Ojakangas, Scandinavian Feasts (
Yields
1 servings
