Jelly Cookies
1 cup butter¾ cup sugar
1 egg
3 cups all-purpose flour
1 slightly beaten egg white
granulated sugar/pearl sugar
¼ to ½ cup currant jelly
Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add sugar; beat well. Add egg; beat well. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. Divide dough in half. Roll one portion on a lightly floured surface to 1/8-inch thickness. Using a star shape cookie cutter, cut into 2 ½ inch shapes. Roll out second portion to 1/3 inch thickness. Cut with a 2 inch star shape cookie cutter. Using a ¾ or 1 inch cutter, cut a circle from center of smaller shapes. Brush tops of 2 inch shapes with egg white; sprinkle with sugar. Bake in 375_ oven on lightly greased cookie sheets for 7-9 minutes or until bottoms are light brown. Transfer to wire racks to cool. Place a small amount of jelly in centers of 2 ½ inch cookies; top with 2 inch cookies and press together, showing jelly in center.
Makes 36-42.