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Categories:Viewed: 42 - Published at: 3 years ago
Ingredients
- 1 cup butter, softened
- 1-1/3 cups sugar, divided
- 2 large eggs, separated
- 2-1/2 cups all-purpose flour
- 1/4 teaspoon salt
- Confectioners' sugar
- 1/2 cup ground almonds
- 1 cup seedless raspberry or apricot preserves
Method
- Cream butter, gradually adding 2/3 cup sugar; beat 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; cover and refrigerate until firm, 30-45 minutes.
- Preheat oven to 350°. On a surface dusted with confectioners' sugar, roll dough to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Using a floured 1-in. cookie cutter, cut out centers of half of the cookies.
- Beat egg whites until frothy. Mix almonds and remaining sugar. Brush cookies with egg whites; sprinkle with almond mixture. Bake solid and window cookies 1 in. apart on greased
- until lightly browned, 6-8 minutes. Remove to wire racks to cool completely.
- Spread 2 teaspoons raspberry preserves over the bottoms of solid cookies. Top with window cookies, almond side up.
- For variety, substitute your favorite preserves in place of raspberry or apricot.
