3 c. all-purpose flour, unsifted
1 c. sugar or 1/2 c. sugar & sugar substitute equivalent to 1/2 c. sugar, suitable for baking
1 tsp. baking powder
1 c. or 1/2 lb. soft butter
2 whole eggs plus 1 egg white
1/2 tsp. vanilla
1 c. sugar free jelly or jam (plumb, blackberry, raspberry jelly or apricot jam)
2 tbsp. sugar

In a large bowl, mix together flour, sugar and baking powder. Blend in butter with hands or pastry blender until mixture is like cornmeal. Add eggs, egg white and vanilla; work into a stiff dough.

Divide into 2 balls, 1 twice the size of the other. On a heavily floured board (1/4 to 1/2 cup flour). Roll out larger ball to 1/8 inch thickness; place in a cookie pan (11 x 15 1/2 inches), smoothing out to edges and patching corners. Spread jelly or jam over top. Roll out remaining dough to 1/8 inch thickness and cut into 1/2 inch strips; place diagonally across jelly or jam 1/2 inch apart. Sprinkle 2 tablespoons sugar on top.

Bake in a 375 degree oven. The edges will brown and be done first, about 20 minutes, removing pan from oven and cut off and remove about a 3 inch strip all around the edges. Return the pan to the oven for 10 minutes; remove. Cut into about 1 x 2 inch rectangles.