Yield: 36 Servings
|1 cup||Butter; softened|
|2½ cup||All-purpose hour|
|1 tablespoon||Powdered sugar; up to 2|
|½ cup||Ground blanched almonds|
|1½ cup||Raspberry preserves; about|
|Powdered sugar; optional|
|½ cup||Semisweet chocolate morsels; melted|
Cream butter; gradually add ⅔ 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 ⅛-inch thickness; cut with a 2½-inch round cutter. Roll remaining dough as before; cut with a 2 ½-inch doughnut cutter, reserving centers. Chill dough, if necessary.
Combine ½ 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°F 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.
Busted by Gail Shermeyer <4paws@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998