Ingredients
1 cup butter, softened1-1/3 cups sugar, divided 2 large eggs, separated2-1/2 cups all-purpose flour1/4 teaspoon saltConfectioners’ sugar1/2 cup ground almonds1 cup seedless raspberry or apricot preserves
Preparation
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 baking sheets 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.
Editor’s Note: For variety, substitute your favorite preserves in place of raspberry or apricot.
