Recipe - Dainty Sandwich Cookies

1 cup Butter; softened
2/3 cup Sugar
2 Egg yolks
2 One half cup Allpurpose hour
One fourth teaspoon Salt
1 tablespoon Powdered sugar; up to 2
One half cup Sugar
One half cup Ground blanched almonds
2 Egg whites
1 One half cup Raspberry preserves; about
Powdered sugar; optional
One half cup Semisweet chocolate morsels;
melted

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 1/8inch thickness; cut
with a 2 1/2inch round cutter. Roll remaining dough as before; cut with a
2 1/2inch doughnut cutter, reserving centers. Chill dough, if necessary.

Combine One half 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 doughnutshaped 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@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 848707095

Posted to MCRecipe Digest by Gail Shermeyer 4paws@netrax.net on Apr 13,
1998