Side Pannel
Dainty Sandwich Cookies
Ingredients List
- 1 c Butter; softened
- 2/3 c Sugar
- 2 Egg yolks
- 2 1/2 c All-purpose hour
- 1/4 ts Salt
- 1 tb Powdered sugar; up to 2
- 1/2 c Sugar
- 1/2 c Ground blanched almonds
- 2 Egg whites
- 1 1/2 c Raspberry preserves; about
- Powdered sugar; optional
- 1/2 c Semisweet chocolate morsels;
- -melted
Directions
Cream butter; gradually add 2/3 cup sugar, beating at medium speed of an
electric mixer until light and fluffy. Add egg yolks, one at a time,
beating well. Combine flour and salt; add to creamed mixture, beating well.
Shape dough into a ball; cover and chill at least 2 hours.
Divide dough in half; store 1 portion in refrigerator. Sift powdered sugar
lightly over work surface. Roll half of dough to 1/8-inch thickness; cut
with a 2 1/2-inch round cutter. Roll remaining dough as before; cut with a
2 1/2-inch doughnut cutter, reserving centers. Chill dough, if necessary.
Combine 1/2 cup sugar and almonds; mix well. Beat egg whites until frothy.
Brush one side of all cookie cutouts with egg white, and coat with almond
mixture; place coated side up on lightly greased cookie sheets. Bake at
375°F for 8 to 10 minutes or until lightly browned. Cool on wire racks.
Repeat procedure with remaining dough.
Raspberry Sandwich Cookies: Spread uncoated side of each solid cookie with
a thin layer of raspberry preserves. (Cookies are very delicate and must be
handled carefully.) Lightly dust almond side of doughnut-shaped cookies
with powdered sugar, if desired; place sugar side up on top of raspberry
filling.
Yield: 2 dozen.
Chocolate Sandwich Cookies: Using half of reserved cookie centers, spread a
thin layer of melted chocolate on side without almonds. Top with remaining
cookie centers, almond side up. Drizzle tops of cookies with remaining
chocolate, if desired.
Yield: 1 dozen.
electric mixer until light and fluffy. Add egg yolks, one at a time,
beating well. Combine flour and salt; add to creamed mixture, beating well.
Shape dough into a ball; cover and chill at least 2 hours.
Divide dough in half; store 1 portion in refrigerator. Sift powdered sugar
lightly over work surface. Roll half of dough to 1/8-inch thickness; cut
with a 2 1/2-inch round cutter. Roll remaining dough as before; cut with a
2 1/2-inch doughnut cutter, reserving centers. Chill dough, if necessary.
Combine 1/2 cup sugar and almonds; mix well. Beat egg whites until frothy.
Brush one side of all cookie cutouts with egg white, and coat with almond
mixture; place coated side up on lightly greased cookie sheets. Bake at
375°F for 8 to 10 minutes or until lightly browned. Cool on wire racks.
Repeat procedure with remaining dough.
Raspberry Sandwich Cookies: Spread uncoated side of each solid cookie with
a thin layer of raspberry preserves. (Cookies are very delicate and must be
handled carefully.) Lightly dust almond side of doughnut-shaped cookies
with powdered sugar, if desired; place sugar side up on top of raspberry
filling.
Yield: 2 dozen.
Chocolate Sandwich Cookies: Using half of reserved cookie centers, spread a
thin layer of melted chocolate on side without almonds. Top with remaining
cookie centers, almond side up. Drizzle tops of cookies with remaining
chocolate, if desired.
Yield: 1 dozen.
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