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 375F 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. Busted by Gail Shermeyer <email@example.com> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <firstname.lastname@example.org> on Apr 13, 1998
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|Serving Size: 1 Serving (62g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 75 (34%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 106.8mg||33 %|
|Sodium 59.1mg||2 %|
|Potassium 59.1mg||2 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 31.5g|
|Protein 4.5g||6 %|
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Calories per serving: 218
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