Dainty Sandwich Cookies Recipe
Ingredients
| Butter | 1 Cup (16 tbs), softened | |
| Sugar | 2/3 Cup (16 tbs) | |
| Egg yolks | 2 | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Powdered sugar | 2 Tablespoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Blanched almonds | 1/2 Cup (16 tbs) | |
| Egg whites | 2 | |
| About 1 1/2 cups raspberry preserves | ||
| Semi-sweet chocolate morsels | 1/2 Cup (16 tbs), melted | |
Directions
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° for 8 to 10 minutes or until lightly browned.
Cool on wire racks.
Repeat procedure with remaining dough.
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° for 8 to 10 minutes or until lightly browned.
Cool on wire racks.
Repeat procedure with remaining dough.
Chef
