Yield: 24 servings
|1 cup||Butter or margarine --|
|1¼ cup||Sugar -- divided|
|2 eaches||Eggs -- separated|
|2½ cup||All-purpose flour|
|½ cup||Almonds -- ground|
|¾ cup||Raspberries -- preserves|
In a mixing bowl, cream butter, Gradually add ⅔ cup sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; chill for 30 to 45 min. or until firm. On a surface dusted with confectioners sugar, roll half of the gough to ⅛ in. thickness; cut with a 2½ in.
round cookie cutter. Repeat with remaining dough, using a 2 ½ inch doughnut cutter so the center is cut out of each cookie. Beat egg whites until frothy, Combine almonds and remaining sugar. Brush each cookie with egg whit and sprinkle with the almonds mixture. Place on greased baking sheets. Bake at 350 deg. for 6 to 8 min. or until lightly browned. Remove immediately to wire racks to cool completely.
Spread 2 teaspoons of raspberry preserves over the plain side of solid cookies. Place cookies with center cut out, almond side up on top of the preserves, make a sandwich. Yield: about 2 dozen.
Recipe By : Taste Of Home