1 c butter
3/4 c sugar
3 c all-purpose flower
1 slightly beaten egg white
Finely chopped almonds and/or pearl sugar or granulated sugar
1/4 to 1/2 cup currant jelly
Lightly grease cookie sheets; set aside. In large bowl beat butter with an electric mixer on med speed for 30 secs. Add sugar, beat well. Beat in egg. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon.
On lightly floured surface divide dough in half. Roll one half to 1/8 in thickness. Using a star shape cutter, cut into 2 1/2 in shapes. Roll out second half, cut with a 2 in. cookie cutter. Using a 3/4 or 1 in cutter, cut a circle from center of smaller shape star. Continue til all dough is used.
Brush top of 2 in. star shapes with egg white, sprinkle with almonds and/or pearl sugar or granulated sugar. Arrange all shapes on prepared cookie sheets, bake in 375 deg oven for 7 to 9 mins or til bottoms are light brown.
Transfer cookies to wire racks, let cool. Place a small amount of jelly in centers of 2 1/2 in. cookies. Top with 2 in. cookies, sugar side up, and press together, showing jelly in center. Makes 36 to 42 cookies.