
From the kitchen of Christa Woodford
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.
In a small bowl, with an immersion blender, beat until foamy:
2 egg WHITES
Set aside.
Combine:
1/2 c ground almonds
2/3 c sugar
Place cookies on greased sheet or sheet lined with a silicone mat.
Brush with egg white.
Sprinkle with almond sugar.
Bake @ 350, until lightly browned, about 6-8 minutes.
Cool completely on wire rack.
Sandwich cookies together using 2 tsp raspberry preserves for each set.
Makes 2 dozen
NOTES
- Short on time? Roll them into balls, coat in almond sugar & make an indent with your thumb. Bake. Cool. Put a spoonful of preserves in the indent.
- If the eggs go from foamy to melted looking, it’s ok.