2 c. Flour
1 c. Granulated Sugar
1/2 c. Almonds, finely chopped
2/3 c. Butter
Colored Sugar
Currant Jelly

In mixing bowl combine flour, sugar and almonds.
Using a pastry blender cut butter into flour mixture.
Knead until well mixed.
Wrap in plastic and chill 3 hours.
On lightly floured, cloth covered board roll dough to 1/8″ thickness.
Cut out with a biscuit cutter.
Place on parchment lined cookie sheets.
Sprinkle with colored sugar.
Bake 10 minutes at 350°F.
Let cool on wire racks.
Sandwich currant jelly between two cookies with bottom sides together.