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1
Cream butter; gradually add 23 cup sugar, beating at medium speed of an electric mixer until light and fluffy.
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2
Add egg yolks, one at a time, beating well.
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3
Combine flour and salt; add to creamed mixture, beating well.
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4
Shape dough into a ball; cover and chill at least 2 hours.
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5
Divide dough in half; store 1 portion in refrigerator.
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6
Sift powdered sugar lightly over work surface.
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7
Roll half of dough to 18 inch thickness; cut with a 2 1/2 inch round cutter.
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8
Roll remaining dough as before; cut with a 2 1/2 inch doughnut cutter, reserving centers.
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9
Chill dough, if necessary.
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10
Combine 1/2 cup sugar and almonds; mix well.
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11
Beat egg whites until frothy.
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12
Brush one side of all cookie cutouts with egg white, and coat with almond mixture; place coated side up on lightly greased cookie sheets.
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13
Bake at 375F (190C) for 8 to 10 minutes or until lightly browned.
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14
Cool on wire racks.
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15
Repeat procedure with remaining dough.
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16
Raspberry Sandwich Cookies: Spread uncoated side of each solid cookie with a thin layer of raspberry preserves.
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17
(Cookies are very delicate and must be handled carefully.
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18
) Lightly dust almond side of doughnut-shaped cookies with powdered sugar, if desired; place sugar side up on top of CHOCOLATE SANDWICH COOKIES: Using half of reserved cookie centers, spread a thin layer of melted chocolate on side without almonds.
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19
Top with remaining cookie centers, almond side up.
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20
Drizzle tops of cookies with remaining chocolate.
