Swedish Half-Moon Cookies

1 3/4 cups all-purpose flour
1/2 cup potato flour OR 1/2 cup cornstarch
1/2 cup powdered sugar
1 cup butter or margarine (well chilled and cut into cubes)
1/8 teaspoon almond extract
1 egg
1/2 cup cherry preserves
1 egg white (beaten)
1/4 cup white coarse sugar crystals (decorating sugar)
1/4 cup finely chopped blanched almonds

Mix flours and powdered sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in almond extract and egg until dough leaves side of bowl. Cover and refrigerate 1 hour. Heat oven to 350º. Cover cookie sheet with baking parchment paper. Roll one-fourth of dough at a time between pieces of waxed paper until 1/8″ thick. (Keep remaining dough refrigerated until ready to roll.) Cut with fluted 3″ round biscuit cutter. Spoon 1/2 teaspoon cherry preserves onto half of each cookie. Fold dough over preserves to form half-moon shape. Pinch edges to seal. Place on cookie sheet. Brush dough with egg white. Sprinkle with sugar crystals and almonds. Bake 10 – 12 minutes or until edges are light brown. Remove from cookie sheet to wire rack.

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