Raspberry Sandwich Cookies Recipe
2 sticks (1 cup) butter or margarine, softened
2/3 cup plus 1/2 cup granulated sugar
2 eggs, separated
2 1/2 cups flour
1/4 teaspoon salt
1/2 cup ground blanched almonds
1 1/2 cups raspberry preserves
Beat butter in bowl of an electric mixer on medium speed until fluffy; beat in 2/3 cup of the granulated sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt in small bowl; add to butter mixture. Beat just until dough comes together; divide dough into 2 balls. Cover; chill at least 2 hours. Meanwhile, combine remaining 1/2 cup of the granulated sugar with the almonds; set aside.
Heat oven to 375° F. Remove 1 ball of dough from refrigerator. Sift confectioners' sugar lightly over work surface. Roll out dough to 1/8-inch thickness; cut into 2 1/2-inch circles for each sandwich bottom. Roll out remaining ball of chilled dough; cut into rings with 2 1/2-inch doughnut cutter. (Reserve the small centers to bake later, if you wish.)
Beat egg whites until frothy. Brush 1 side of the rings and bottoms with egg white; sprinkle with almond mixture. Place almond-side up on lightly greased cookie sheets; bake until light brown, 8-10 minutes. Transfer with spatula to wire racks; cool.
Dust almond side of cookies with confectioners' sugar. Spread raspberry preserves on non-almond side of bottom cookies; place raspberry side up on platter. Top with rings, almond side up, to make sandwiches.
Yield: 24 cookies.
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