Dainty Sandwich Cookies
1 c Butter; softened
2/3 c Sugar
2 Egg yolks
2 1/2 c All-purpose hour
1/4 ts Salt
1 tb Powdered sugar; up to 2
1/2 c Sugar
1/2 c Ground blanched almonds
2 Egg whites
1 1/2 c Raspberry preserves; about
Powdered sugar; optional
1/2 c Semisweet chocolate morsels;
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?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
Yield: 2 dozen.
Chocolate Sandwich Cookies: Using half of reserved cookie centers, spread
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
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer
on Apr 13,