Dainty Sandwich Cookies

  1. Cream butter; gradually add 23 cup sugar, beating at medium speed of an electric mixer until light and fluffy.
  2. Add egg yolks, one at a time, beating well.
  3. Combine flour and salt; add to creamed mixture, beating well.
  4. Shape dough into a ball; cover and chill at least 2 hours.
  5. Divide dough in half; store 1 portion in refrigerator.
  6. Sift powdered sugar lightly over work surface.
  7. Roll half of dough to 18 inch thickness; cut with a 2 1/2 inch round cutter.
  8. Roll remaining dough as before; cut with a 2 1/2 inch doughnut cutter, reserving centers.
  9. Chill dough, if necessary.
  10. Combine 1/2 cup sugar and almonds; mix well.
  11. Beat egg whites until frothy.
  12. Brush one side of all cookie cutouts with egg white, and coat with almond mixture; place coated side up on lightly greased cookie sheets.
  13. Bake at 375F (190C) for 8 to 10 minutes or until lightly browned.
  14. Cool on wire racks.
  15. Repeat procedure with remaining dough.
  16. Raspberry Sandwich Cookies: Spread uncoated side of each solid cookie with a thin layer of raspberry preserves.
  17. (Cookies are very delicate and must be handled carefully.
  18. ) 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.
  19. Top with remaining cookie centers, almond side up.
  20. Drizzle tops of cookies with remaining chocolate.

butter, sugar, egg yolks yolks, flour, salt, powdered sugar, sugar, almonds blanched, egg egg whites, raspberry jam, powdered sugar, chocolate

Taken from recipeland.com/recipe/v/dainty-sandwich-cookies-42837 (may not work)

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