From the kitchen of Christa Woodford. These popular raspberry
filled cookies are topped with almond sugar. They look great on a
cookie tray at Christmas.
1 c butter, NOT margarine, softened
Beat until light & fluffy.
2 egg YOLKS, 1 at a time (save whites for below)
2 1/2 c flour
1/4 tsp salt
Shape into disc(s), wrap & refrigerate 30-45 minutes.
Roll dough onto a surface dusted with confectioner sugar.
Roll 1/8" thick. Cut with 2 1/2" cutter. Cut center out of half.
2 egg WHITES until frothy
1/2 c ground almonds
1/3 + 1/4 c sugar
Place cookies on greased sheet.
Brush with egg white.
Sprinkle with almond sugar.
Bake @ 350, 6-8 minutes or until lightly browned.
Cool completely on wire rack.
Sandwich cookies together using
2 tsp raspberry preserves
for each set.
Makes 2 dozen
|"It's all good! It's all good."