Dainty Sandwich Cookies

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.