Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Butter or margarine -- 1/4 ts Salt
Softened Confectioner's sugar
1 1/4 c Sugar -- divided 1/2 c Almonds -- ground
2 ea Eggs -- separated 3/4 c Raspberries -- preserves
2 1/2 c All-purpose flour

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 and salt; gradually add to creamed
mixture and mix well. Shape dough into a ball; chill for 30 to 45
min. or until firm. On a surface dusted with confectioners sugar,
roll half of the gough to 1/8 in. thickness; cut with a 2 1/2 in.
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 whit and sprinkle with the almonds mixture. Place on
greased baking sheets. Bake at 350 deg. for 6 to 8 min. or until
lightly browned. Remove immediately to wire racks to cool completely.
Spread 2 teaspoons of raspberry preserves over the plain side of
solid cookies. Place cookies with center cut out, almond side up on
top of the preserves, make a sandwich. Yield: about 2 dozen.

Recipe By : Taste Of Home

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