- 60 mins
- 100 mins
Ingredients
- 1 cup butter or margarine, softened
- 1 1/4 cups sugar, divided
- 2 eggs, separated
- 2 1/2 cups all purpose flour
- 1/4 tsp salt
- Confectioners Sugar
- 1/2 cup ground almonds
- 3/4 cup raspberry preserves
Preparation
Step 1
In a mixing bowl, cream butter. Gradually add 2/3 cup sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour & salt; gradually add to creamed mixture & mix well. Shape dough into a ball; chill for 30-45 minutes or until firm. On a surface dusted with confectioners sugar, roll half of the dough to 1/8 inch thickness; cut with a 2 1/2 inch round cookie cutter. Repeat with remaining dough, using a 2 1/2 inch doughnut cutter so the center is cut out of each cookie. Beat egg whites until frothy. Combine almonds and remaining sugar. Brush each cookie with egg white & sprinkle with the almond mixture. Place on greased baking sheets. Bake at 350 for 6-8 minutes or until lightly browned. Remove immediately to wire racks to cool completely. Spread 2 tsp of raspberry preserves over the plain side of solid cookies. Place cookies with centers cut out, almond side up, on top of the preserves, making a sandwich.