Raspberry Sandwiches Recipe
Ingredients
1 cup (2 sticks) butter or margarine
1/2 cup 10X(confectioners' powdered) sugar
1 1/2 cups all purpose flour
1 teaspoon vanilla
1/2 cup walnuts or almonds, ground
1 cup red raspberry preserves
Directions
1. Beat butter or margarine and 10X sugar until well blended in a large bowl with electric mixer at high speed; stir in flour, vanilla and nuts.
2. Roll dough, a level teaspoonful at a time, into balls between palms of hands. Place, 2 inches apart, on a cookie sheet. Grease the bottom of a glass and dip in 10X sugar; press over each ball to make a 1-inch round.
3. Bake in moderate oven (350°) 10 minutes,, or until golden around edges. Remove to wire racks; cool.
4. Spread bottoms of half of the cookies with raspberry preserves; top, sandwich-style, with remaining cookies, flat-side down. Sprinkle with 10X sugar just before serving.
2. Roll dough, a level teaspoonful at a time, into balls between palms of hands. Place, 2 inches apart, on a cookie sheet. Grease the bottom of a glass and dip in 10X sugar; press over each ball to make a 1-inch round.
3. Bake in moderate oven (350°) 10 minutes,, or until golden around edges. Remove to wire racks; cool.
4. Spread bottoms of half of the cookies with raspberry preserves; top, sandwich-style, with remaining cookies, flat-side down. Sprinkle with 10X sugar just before serving.
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