Dainty sandwich cookies

Yield: 36 Servings

Measure Ingredient
1 cup Butter; softened
⅔ cup Sugar
2 Egg yolks
2½ cup All-purpose hour
¼ teaspoon Salt
1 tablespoon Powdered sugar; up to 2
½ cup Sugar
½ cup Ground blanched almonds
2 Egg whites
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

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