Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 1 egg
- 3 cups all-purpose flour
- 1/2 tsp. salt
- 2 slightly beaten egg whites
- 1/2 cup finely chopped blanched almonds (optional)
- 1/4 cup pearl sugar (or substitute regular sugar)
- 1/4 to 1/2 cup currant or other red jelly (raspberry jam is also a great substitute)
Preheat oven to 375º. Cream together butter and 3/4 cup sugar until light and fluffy. Beat in egg. Sift flour and salt together; add to creamed butter mixture. Mix thoroughly.
Divide dough in half. Roll first half into 1/8" thickness on a lightly floured surface. Use a 2 1/2" round cookie cutter (or the top of a round glass) to cut out circles.
Roll second portion out into 1/8" thickness. Cut out 2 1/2" circles and then use a thimble to cut out smaller circles inside these rounds (Note: You can also use a linzer cookie cutter or a small 1/2" cutter for this). Brush these "wheels" with egg white and sprinkle with pearl sugar and chopped almonds (optional).
Place cookies on ungreased baking sheet and bake on center rack of oven for 8-10 minutes. Remove and cool on counter.
Place a scant 1/2 tsp. of jelly in the middle of the round cookies and cover with the "wheels" to create sandwich cookies.
Yield: 3 1/2 dozen jelly cookies.