Swedish Sandwich Cookies

Ingredients

 * 1 cup butter, softened
 * ½ cup sugar
 * 2 tablespoons sugar
 * 1 egg yolk
 * 1 egg, separated
 * 2 – 2¼ cups all-purpose flour
 * 3 tablespoons ground almonds
 * ⅔ cup red currants or strawberry jelly

Directions

 * 1) Grease and flour cookie sheets; set aside.
 * 2) Beat butter and ½ cup sugar in bowl.
 * 3) Beat in 2 egg yolks.
 * 4) Gradually add 1½ cups flour.
 * 5) Beat at low speed until well blended.
 * 6) Stir in additional flour with spoon to form stiff dough.
 * 7) Form dough into 2 discs, wrap in plastic wrap and refrigerate 2 hours.
 * 8) Preheat oven.
 * 9) Unwrap 1 disc and place on lightly floured surface.
 * 10) Roll out dough with lightly floured rolling pin to 3/16-inch thickness.
 * 11) Cut dough with floured 2¼-inch round cookie cutter.
 * 12) Place cutouts 1½ to 2 inches apart on prepared cookie sheets.
 * 13) Gently knead dough trimmings together; reroll and cut out more cookies.
 * 14) Unwrap remaining dough disc and place on lightly floured surface.
 * 15) Roll out dough with lightly floured rolling pin.
 * 16) Cut dough with floured 2¼-inch scalloped cookie cutter.
 * 17) Cut 1-inch centers out of scalloped cookies.
 * 18) Place cutouts 1½ to 2 inches apart on prepared cookie sheets.
 * 19) Cut equal numbers of round and scalloped cookies.
 * 20) Beat egg white in cup with wire whisk.
 * 21) Combine almonds and remaining 2 tablespoons sugar in small bowl.
 * 22) Brush each scalloped cookie with egg white.
 * 23) Bake all cookies 8 to 10 minutes.
 * 24) Remove cookies to wire racks, cool completely.
 * 25) Freeze up to 3 months.