Thimble Cookies - Fingerbølkager

Cream butter and sugar together. Add ground almonds, vanilla and flour. Refrigerate 3 hours.

Roll out to 1/8 inch thick. Cut with floured rim of a thimble or a small cookie cutter.

Bake on a greased cookie sheet in a preheated 400° oven until light brown.

Make a sandwich of two cookies with thick currant jelly or jam as the filling. Roll in powdered sugar.