1 c. butter
1/2 c. sugar
2 c. plain flour
1/2 tsp. vanilla
1/4 lb. almonds, blanched and ground (3/4 c.)
Red currant jelly
Confectioners' sugar

Cream butter and sugar. Add flour and vanilla. Blend well. Add almonds. Mix well. Chill 4 hours or overnight. Working with 1/3 of mixture, roll 1/4 inch thick. Cut with 2 inch star cookie cutter. Place on ungreased cookie sheet. Bake at 350 degrees for 10 minutes.

While hot, put 2 cookies together with currant jelly. Sprinkle with confectioners' sugar. Cool thoroughly. Store in airtight container.