You are here

Dainty Sandwich Cookies

southern.chef's picture
Ingredients
  Butter 1 Cup (16 tbs), softened
  Sugar 2⁄3 Cup (10.67 tbs)
  Egg yolks 2
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Salt 1⁄4 Teaspoon
  Powdered sugar 2 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Ground blanched almonds 1⁄2 Cup (8 tbs)
  Egg whites 2
  Raspberry preserves 1 1⁄2 Cup (24 tbs)
  Semi-sweet chocolate morsels 1⁄2 Cup (8 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.

Recipe Summary

Course: 
Snack
Method: 
Baked
Dish: 
Cookie

Rate It

Your rating: None
4.176315
Average: 4.2 (19 votes)