Title: Dainty Sandwich Cookies
Categories: Cookies
Yield: 12 servings
1 c Butter; softened
2/3 c Sugar
2 Egg yolks
2 1/2 c All-purpose flour
1/4 ts Salt
1 tb Powdered sugar; 1 to 2
1/2 c Sugar
1/2 c Ground blanched almonds
2 Egg whites
1 1/2 c Raspberry preserves
Powdered sugar (optional)
1/2 c Semisweet chocolate morsels
Melted
Recipe by: Southern Living
Preparation Time: 0:30
Cream butter; gradually add 2/3 cup sugar, beating at
medium speed of an electric mixer until light and fluffy.
Add egg yolks, one at a time, beating well. Combine flour
and salt; add to creamed mixture, beating well. Shape
dough into a ball; cover and chill at least 2 hours. Divide
dough in half; store 1 portion in refrigerator. Sift
powdered sugar lightly over work surface. Roll half of
dough to 1/8-inch thickness; cut with a 2-1/2-inch round
cutter. Roll remaining dough as before; cut with a
2-1/2-inch doughnut cutter, reserving centers. Chill
dough, if necessary. Combine 1/2 cup sugar and almonds; mix
well.
Beat egg whites until frothy. Brush one side of all cookie
cutouts with egg white, and coat with almond mixture; place
coated side up on lightly greased cookie sheets. Bake at
375 degrees for 8 to 10 minutes or until lightly browned.
Cool on wire racks. Repeat procedure with remaining dough.
Raspberry Sandwich Cookies: Spread uncoated side of each
solid cookie with a thin layer of raspberry preserves.
(Cookies are very delicate and must be handled carefully.)
Lightly dust almond side of doughnut-shaped cookies with
powdered sugar, if desired; place sugar side up on top of
raspberry filling. Yield: 2 dozen.
CHOCOLATE SANDWICH COOKIES: Using half of reserved cookie
centers, spread a thin layer of melted chocolate on side
without almonds. Top with remaining cookie centers, almond
side up. Drizzle tops of cookies with remaining chocolate,
if desired. Yield: 1 dozen.
