Instructions

Cream butter and sugar until light and fluffy. Add egg and beat well. Mix and sift all dry ingredients and add alternately with milk. Mix well. Chill for several hours. Divide dough into 2 parts and roll dough thin. Cut with round cookie cutter and I the center of each round place ½ tsp currant jelly. Roll out rest of dough and cut with same cookie cutter. Cut two or three small openings (using a thimble) in these rounds. Place on top of jelly covered cookie and press edges together, first with fingers, then with tines of fork. Bake at 425 degrees for about 8 to 10 minutes. Watch carefully.