Dainty Sandwich Cookies
Yield
2 dozenPrep
35 minCook
10 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| ⅔ | cup |
sugar
|
|
| 2 | each |
egg yolks
yolks |
*
|
| 2 ½ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
powdered sugar
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
almonds
blanched, ground |
|
| 2 | Egg |
egg whites
|
*
|
| 1 ½ | cups |
raspberry jam
|
*
|
| 1 | x |
powdered sugar
optional |
*
|
| ½ | cup |
semi-sweet chocolate
semi-sweet morsels, melted, null, null |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 158 | ml |
sugar
|
|
| 2 | each |
egg yolks
yolks |
*
|
| 591 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
powdered sugar
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
almonds
blanched, ground |
|
| 2 | Egg |
egg whites
|
*
|
| 355 | ml |
raspberry jam
|
*
|
| 1 | x |
powdered sugar
optional |
*
|
| 118 | ml |
semi-sweet chocolate
semi-sweet morsels, melted, null, null |
*
|
Directions
Cream butter; gradually add ⅔ 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 ⅛ inch thickness; cut with a 2½ inch round cutter.
Roll remaining dough as before; cut with a 2½ inch doughnut cutter, reserving centers.
Chill dough, if necessary.
Combine ½ 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℉ (190℃) 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.
