Dainty Sandwich Cookies

Ingredients

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 degrees 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 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.