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1
Grease and flour cookie sheets; set aside.
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2
Beat butter and 1/2 cup sugar in large bowl with electric mixer at medium speed until light and fluffy.
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3
Beat in 2 egg yolks.
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4
Gradually add 1 1/2 cups flour; beat at low speed until well blended.
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5
Stir in additional flour with spoon to form stiff dough.
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6
Form dough into 2 discs; wrap in plastic wrap and refrigerate until firm, at least 2 hours.
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7
Preheat oven to 375F.
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8
Unwrap 1 disc and place on lightly floured surface.
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9
Roll out dough with lightly floured rolling pin to 3/16-inch thickness.
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10
Cut dough with floured 2 1/4-inch round cookie cutter.
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11
Place cutouts 1 1/2 to 2 inches apart on prepared cookie sheets.
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12
Gently knead dough trimmings together; reroll and cut out more cookies.
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13
Unwrap remaining dough disc and place on lightly floured surface.
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14
Roll out dough with lightly floured rolling pin.
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15
Cut dough with floured 2 1/4-inch scalloped cookie cutter.
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16
Cut 1-inch centers out of scalloped cookies.
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17
Place cutouts 1 1/2 to 2inches apart on prepared cookie sheets.
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18
Cut equal numbers of round and scalloped cookies.
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19
Beat egg white in small cup with wire whisk.
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20
Combine almonds and remaining 2 tablespoons sugar in small bowl.
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21
Brush each scalloped cookie with egg white; sprinkle with sugar mixture.
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22
Bake all cookies 8 to 10 minutes or until firm and light golden brown.
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23
Remove cookies to wire racks; cool completely.
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24
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.
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25
Repeat with remaining cookies and jelly.
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26
Store tightly covered at room temperature or freeze up to 3 months.
