Swedish Sandwich Cookies

Description Edit

Ingredients Edit

• 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 Edit

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.