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All- purpose flour - 1 1/3 cup (sifted)
Salt - 1/2 tsp
Butter - 1/2 cup
Vanilla extract - 1/2 tsp
Sugar - 1/3 cup
Egg yolk - 1
Egg white - 1 (slightly beaten)
Blanched almonds - 1/4 cup (finely chopped)
Sugar - 1/4 cup
Jelly - 1/3 cup


  • Blend flour and salt; set aside.
  • Cream butter with extract; add 1/3 cup sugar gradually, beating until fluffy. Add egg yolk; beat thoroughly.
  • Add dry ingredients in halves, mixing until blended after each addition.
  • Chill dough for easier handling, if desired.
  • Roll one half of dough at a time 1/8 inch thick on a floured surface; cup 16 rounds with a 2 1/2 inch cutter from half of dough; place on ungreased cookie sheet.
  • Bake at 375 F 10 to 12 minutes.
  • Meanwhile, cut 16 shapes from remaining dough, using fancy-shaped cutter slightly less than  2 1/2 inches; cut a 1/2 inch round from center of each.
  • Brush tops with egg white; sprinkle with a mixture of the almonds and 1/4 cup sugar.
  • Bake at 375 F about 10 minutes.
  • Cool; spoon 1 tsp jelly onto center of each round cookie and top with fancy-shaped cookie.
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