---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Dainty Sandwich Cookies
  Categories: Cookies
       Yield: 12 servings
  
       1 c  Butter; softened
     2/3 c  Sugar
       2    Egg yolks
   2 1/2 c  All-purpose flour
     1/4 ts Salt
       1 tb Powdered sugar; 1 to 2
     1/2 c  Sugar
     1/2 c  Ground blanched almonds
       2    Egg whites
   1 1/2 c  Raspberry preserves
            Powdered sugar (optional)
     1/2 c  Semisweet chocolate morsels
            Melted
  
   Recipe by: Southern Living
   Preparation Time: 0:30
   Cream butter; gradually add 2/3 cup sugar, beating at
   medium speed of an electric mixer until light and fluffy.
   Add egg yolks, one at a time, beating well.  Combine flour
   and salt; add to creamed mixture, beating well.  Shape
   dough into a ball; cover and chill at least 2 hours. Divide
   dough in half; store 1 portion in refrigerator.  Sift
   powdered sugar lightly over work surface.  Roll half of
   dough to 1/8-inch thickness; cut with a 2-1/2-inch round
   cutter.  Roll remaining dough as before; cut with a
   2-1/2-inch doughnut cutter, reserving centers.  Chill
   dough, if necessary. Combine 1/2 cup sugar and almonds; mix
   well.
   
   Beat egg whites until frothy. Brush one side of all cookie
   cutouts with egg white, and coat with almond mixture; place
   coated side up on lightly greased cookie sheets. Bake at
   375 degrees for 8 to 10 minutes or until lightly browned.
   Cool on wire racks.  Repeat procedure with remaining dough.
   Raspberry Sandwich Cookies: Spread uncoated side of each
   solid cookie with a thin layer of raspberry preserves.
   (Cookies are very delicate and must be handled carefully.)
   Lightly dust almond side of doughnut-shaped cookies with
   powdered sugar, if desired; place sugar side up on top of
   raspberry filling.  Yield:  2 dozen.
   
   CHOCOLATE SANDWICH COOKIES: Using half of reserved cookie
   centers, spread a thin layer of melted chocolate on side
   without almonds.  Top with remaining cookie centers, almond
   side up.  Drizzle tops of cookies with remaining chocolate,
   if desired.  Yield:  1 dozen.
  
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