Swedish Sandwich Cookies

Ingredients

 * 1 	cup butter, softened
 * 1/2 	cup sugar
 * 2 	tablespoons sugar
 * 1 	egg yolk
 * 1 	egg, separated
 * 2-2 1/4 	cups all-purpose flour
 * 3 	tablespoons ground almonds
 * 2/3 	cup red currants or strawberry jelly

Directions

 * Grease and flour cookie sheets; set aside.
 * Beat butter and 1/2 cup sugar in bowl.
 * Beat in 2 egg yolks.
 * Gradually add 1 1/2 cups flour.
 * Beat at low speed until well blended.
 * Stir in additional flour with spoon to form stiff dough.
 * Form dough into 2 discs, wrap in plastic wrap and refrigerate 2 hours.
 * Preheat oven.
 * Unwrap 1 disc and place on lightly floured surface.
 * Roll out dough with lightly floured rolling pin to 3/16-inch thickness.
 * Cut dough with floured 2 1/4-inch round cookie cutter.
 * Place cutouts 1 1/2 to 2 inches apart on prepared cookie sheets.
 * Gently knead dough trimmings together; reroll and cut out more cookies.
 * Unwrap remaining dough disc and place on lightly floured surface.
 * Roll out dough with lightly floured rolling pin.
 * Cut dough with floured 2 1/4-inch scalloped cookie cutter.
 * Cut 1-inch centers out of scalloped cookies.
 * Place cutouts 1 1/2 to 2inches apart on prepared cookie sheets.
 * Cut equal numbers of round and scalloped cookies.
 * Beat egg white in cup with wire whisk.
 * Combine almonds and remaining 2 tablespoons sugar in small bowl.
 * Brush each scalloped cookie with egg white.
 * Bake all cookies 8 to 10 minutes.
 * Remove cookies to wire racks, cool completely.
 * Freeze up to 3 months.