|Margarine/Butter||1 Cup (16 tbs), softened|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Eggs||2 Large, separated|
|Vanilla extract||2 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1⁄8 Teaspoon|
|Raspberry preserves||1 Cup (16 tbs)|
In large bowl, with mixer at low speed, beat margarine or butter with 1 cup sugar until blended, occasionally scraping bowl with rubber spatula.
Increase speed to high; beat until light and fluffy, about 3 minutes.
At low speed, beat in egg yolks and vanilla until blended.
Gradually beat in flour, baking powder, and salt.
Shape dough into 2 balls; flatten each slightly.
Wrap each ball in plastic wrap and refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°F.
Between 2 sheets of floured waxed paper, roll half of dough 1/8 inch thick, keeping remaining dough refrigerated.
With floured 2 inch cookie cutter (we like rounds or stars) cut out as many cookies as possible.
Place cookies, about 1/2 inch apart, on ungreased large cookie sheet; reserve trimmings.
With 1/2 inch round or star shaped cookie cutter, cut out centers from half of cookies.
Remove centers; add to trimmings.
In cup, with fork, beat egg whites slightly.
With pastry brush, brush cookies with cutout centers with some egg white, then sprinkle with some of remaining 1/4 cup sugar.
Bake all cookies 10 to 12 minutes, until cookies are lightly browned.
With pancake turner, remove cookies to wire rack to cool.
Repeat steps 2 and 3 with trimmings and remaining dough to make more cookies.
When cookies are cool, spread center of each cookie without cutout center with 1/4 to 1/2 teaspoon preserves; top each with a cookie with a cutout center, gently pressing cookies together to form a sandwich.