These are lovely, flaky, and delicate cookies! I first found this recipe in a vintage Betty Crocker "Cooky" book. They look very elegant and have a wonderfully light texture. I have tried different ways of assembling them and, for me, I find it easier to use a small round cookie cutter, 2" or less, and sandwiching two rounds together with jam in the middle. Be sure to roll dough thin, about 1/16" and moisten sealing edges if needed to help keep jam from oozing. You can crimp with a fork as well. Brush with egg white and sprinkle with sugar before baking for a lovely golden brown finish. A great cookie, that we even eat for breakfast sometime. Shhh...after all, it has jam in it! They're beautiful and tasty, give them a try.