1 cup butter, softened
1 1/4 cups sugar, divided
2 eggs, separated
1/2 tsp. almond extract
2 cups flour
1/4 tsp. salt
1/2 cup ground almonds
3/4 cup Little Barn Noodles Red Raspberry Jam
Cream butter. Gradually add 2/3
sugar, mixing well until fluffy. Add egg yolks, one
at a time, beating well after each addition. Stir in
almond extract. Combine flour and salt, slowly add
to creamed mixture. Mix well.
Shape dough into ball, cover
with plastic wrap and chill for 30-45 minutes or until
firm. On a surface dusted with confectioner's sugar,
roll half of the dough to 1/8 inch thickness; cut with
2-inch cookie cutter. Roll out the other half of the
and cut with 2-inch donut
a hole in the center.
egg whites until frothy. Combine almonds and remaining
sugar. Brush each cookie
with egg whites and sprinkle with almond mixture. Place
on greased baking racks; bake at 350° for 6-8 minutes
or until lightly browned. Remove to wire racks to cool.
Spread two teaspoons raspberry jam over plain side
of solid cookies. Place cookies with hole over jam,
almond side up.
Yield: about 2 dozen.