Directions:
- Grease and flour cookie sheets; set aside.
- Beat butter and 1/2 cup sugar in large bowl with electric mixer at medium speed until light and fluffy.
- 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 until firm, at least 2 hours.
- Preheat oven to 375°F.
- 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 small cup with wire whisk.
- Combine almonds and remaining 2 tablespoons sugar in small bowl.
- Brush each scalloped cookie with egg white; sprinkle with sugar mixture.
- Bake all cookies 8 to 10 minutes or until firm and light golden brown.
- Remove cookies to wire racks; cool completely.
- To assemble sandwich cookie, spread about 1/2 teaspoon currant jelly over flat side of each round cookie; top with flat side of scalloped cookie.
- Repeat with remaining cookies and jelly.
- Store tightly covered at room temperature or freeze up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3221.31 Kcal (13487 kJ) | ||
| Calories from fat | 1888.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 209.8g | 323% | |
|---|---|---|---|
| Cholesterol | 815.41mg | 272% | |
| Sodium | 162.71mg | 7% | |
| Potassium | 848.59mg | 18% | |
| Total Carbs | 294.92g | 98% | |
| Sugars | 81.1g | 324% | |
| Dietary Fiber | 13.72g | 55% | |
| Protein | 46.82g | 94% | |
| Vitamin C | 30.8mg | 51% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 6mg | 33% | |
| Calcium | 233.6mg | 23% | |
| Amount Per 100 g | |||
| Calories | 424.09 Kcal (1776 kJ) | ||
| Calories from fat | 248.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.62g | 323% | |
|---|---|---|---|
| Cholesterol | 107.35mg | 272% | |
| Sodium | 21.42mg | 7% | |
| Potassium | 111.72mg | 18% | |
| Total Carbs | 38.83g | 98% | |
| Sugars | 10.68g | 324% | |
| Dietary Fiber | 1.81g | 55% | |
| Protein | 6.16g | 94% | |
| Vitamin C | 4.1mg | 51% | |
| Vitamin A | 0.3mg | 76% | |
| Iron | 0.8mg | 33% | |
| Calcium | 30.8mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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