3 c. unsifted all-purpose flour
1 c. sugar
1 tsp. baking powder
1 c. (1/2 lb.) soft butter
2 whole eggs
1 egg white
1/2 tsp. vanilla
2 tsp. sugar
jelly or jam (any flavor)

Mix flour, sugar and powder. Blend in butter with hands until like corn meal. Add eggs and vanilla. Use spoon, work into a stiff dough. Divide into 2 balls, 1 twice the size of the other. On heavily floured board (1/2 cup flour), roll out the larger ball to 1/8-inch thickness. Place on cookie sheet (11 x 15 1/2-inches). Smooth to edges; patch corners. Spread jelly over top. Roll out remaining dough to 1/8-inch thickness and cut into 1/2-inch strips. Place diagonally across jelly 1/2-inch apart. Sprinkle sugar over top. Start baking in a 375°F oven. Edges will be done first. When edges brown (about 20 minutes), take pan from oven and cut 3-inch strip all around. Return pan to oven for 10 minutes. Remove and cut into 1-inch and 2-inch rectangles. Keeps 6 weeks.

Makes about 6 dozen.