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Dainty Sandwich Cookies

southern.chef's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5821 Calories from Fat 2037

% Daily Value*

Total Fat 232 g356.4%

Saturated Fat 139 g694.8%

Trans Fat 0 g

Cholesterol 854 mg284.7%

Sodium 626.1 mg26.1%

Total Carbohydrates 912 g304%

Dietary Fiber 9.2 g37%

Sugars 637.8 g

Protein 48 g96.1%

Vitamin A 121.1% Vitamin C

Calcium 14.6% Iron 85.8%

*Based on a 2000 Calorie diet


Dainty Sandwich Cookies Recipe