Crown Jewels

1 and one-half cups sifted all purpose flour
1 and one-half teaspoons baking powder
one-half teaspoon salt
4 Tablespoons (half stick) butter or margarine
three-fourths cup sugar
1 egg, separated
one-half teaspoon vanilla flavoring
2 Tablespoons milk
one-fourth each of peach, strawberry, any flavor red-currant jelly

Measure flour, baking powder and salt into a sifter.

Cream butter or margarine and one-half cup of sugar until fluffy. Beat in egg yolk and vanilla. (save remaining sugar and egg white)

Sift in dry ingredients one-third at a time, adding alternately with milk, stir just until well-blended. Chill for several hours or until firm enough to roll easily.

Roll out dough; one-fourth at a time to one-eighth-inch thickness on lightly floured pastry cloth or board. Cut into ovals or rounds with a floured 2-inch cutter, then cut small oval or circle in middle of half the cookies and lift out with tip of knife. Place whole ovals or rounds on greased cookie sheets, spoon about one-half teaspoon full of jelly in middle of each. Top, sandwich-style with a cutout oval or round; press edges together lightly with a fork or thumb to seal.

Beat saved egg white slightly in a cup; brush over cookies. Sprinkle lightly with saved one-fourth cup sugar. Bake in hot oven 400 degrees for 8 min or until golden. Cool on sheets for 5 min, then remove and cool completely. Makes 5 dozen.

....Submitted by Ann Brown of West Haven, CT

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