Cream:
1 c butter, NOT margarine, softened
Gradually add:
2/3 c sugar
Beat until light & fluffy.
Add:
2 egg YOLKS, 1 at a time (save whites for below)
Mix well.
Add:
2 1/2 c flour
1/4 tsp salt
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.
Beat:
2 egg WHITES until frothy
Set aside.
Combine:
1/2 c ground almonds
2/3 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
