Instructions: In a bowl quickly combine flour, butter and sugar. Form a dough. Refrigerate for 30 minutes.

Meanwhile, beat egg white gently. Add to almond paste and stir to blend well. This can be done easily in the food processor.

Roll chilled dough to about 1/4 inch thickness. With a cookie cutter cut out 1 1/2 - to 2-inch rounds. Place on a baking sheet, lined with parchment paper.

Using a pastry bag with a medium star tip, pipe the almond paste mixture around the edges of each cookie to form a rim. Place a teaspoonful of the jam in the middle.

Bake the cookies at 375 degrees for 12 to 15 minutes until lightly browned. Let cookies cool slightly before removing them. Place on a rack to cool completely.

Makes 16 cookies.

I got this cookie recipe from a friend a couple of years ago. I like them a lot because theyve got everything that Ive ever liked in them. Theyve got the almond taste on the top as well as the really nice shortbread cookie on the bottom, and they look really pretty on a cookie platter.

Theyre crisp and soft and sweet. I vary the jams for different colors and different flavors.

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