Recipe: Raspberry Linzer Cookies

RASPBERRY LINZER COOKIES

1 cup butter or margarine, softened
1 1/4 cups white granulated sugar, divided use
2 eggs, separated
2 1/2 cups all-purpose flour
1/4 teaspoon salt
Confectioners' sugar (for rolling out dough)
1/4 cup ground almonds
3/4 cup raspberry preserves

In a mixing bowl, cream butter. Gradually add 2/3 cup granulated sugar, beating 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; chill for 30-45 minutes or until firm.

WHEN READY TO BAKE:
On a surface dusted with confectioners' sugar, roll HALF of the dough to 1/8-inch thickness; cut with a 2 1/2 inch round cookie cutter. Repeat with remaining dough; using a 2 1/2 doughnut cutter so the center is out of each cookie.

Beat egg whites until frothy. Combine almonds and remaining granulated sugar. Brush each cookie with egg white and sprinkle with the almond mixture. Place on greased baking sheets.

Bake at 350 degrees F for 6 to 8 minutes or until lightly browned. Remove immediately to wire racks to cool completely.

TO ASSEMBLE THE COOKIES:
Spread 2 teaspoons of raspberry preserves over the plain side of solid cookies. Place cookies with centers cut out, almond side up, on top of the preserves, making a sandwich.

Makes about 2 dozen