Marjit's Hallonrutar (Currant Jelly Cookies)


1 pound (4 sticks) butter, at room temperature
1/2 cup white sugar
3-1/2 cups all-purpose white flour
2 teaspoons almond extract
1 to 1-1/2 cups currant jelly


Preheat the oven to 325 degrees F. Lightly grease a baking sheet or spray with nonstick cooking spray.

Combine the butter, sugar, flour, and almond extract and mix until thoroughly blended. Form the mixture into two balls, one containing two-thirds of the dough, the other containing one-third. On a lightly floured board, roll out the larger ball of dough into a J-inch-thick to G-inch-thick rectangle that measures about 8 inches by 12 inches. Transfer to the baking sheet. Spread the jelly on the dough. Roll out the remaining piece of dough and cut into H-inch strips. Arrange on the diagonal over the jelly. Bake for 30 to 45 minutes. Cool completely before cutting into squares.


about 20

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