Dainty Sandwich Cookies
Submitted by nancy01
Dainty sandwich cookies are tender butter rounds coated with almond-sugar tops and filled with raspberry jam or chocolate. A classic European tea-cookie tray pick.
YIELD
2 dozenPREP
35 minCOOK
10 minREADY
45 minDainty sandwich cookies are the fancy bakery-case cookies made approachable. Tender butter-yolk dough is rolled thin, cut into rounds and donut shapes, coated with ground almond and sugar, then sandwiched with raspberry jam or melted chocolate. These show up on European tea trays, wedding-reception cookie tables, and holiday cookie swaps for a reason. They look impressive and taste even better.
The almond coating is applied before baking, not after. Brushing beaten egg white on one side of each cutout and pressing into an almond-sugar mixture glues the topping in place through the oven’s heat. Bake just until lightly browned so the cookies stay tender and the almond coating stays pale gold, not dark. The dough is delicate by design (egg yolks only, no whites) which gives that crumbly melt-in-your-mouth texture but also means handling with care during assembly.
Kitchen Tips
- Chill the dough thoroughly before rolling. Room-temperature butter dough tears, sticks, and spreads. Two hours is minimum.
- Roll on powdered sugar, not flour. The dough already has plenty of flour, and extra flour toughens these delicate cookies.
- Keep half the dough in the fridge while working with the other half. Warm dough turns sticky and impossible to handle.
- Spread jam thin. Too thick and it oozes out the sides when you sandwich, creating sticky messes.
Variations
- Swap raspberry for apricot, blackberry, or lemon curd for different flavor profiles.
- Use hazelnuts or pistachios in place of almonds for a different nut-sugar topping.
- Sandwich with Nutella or dulce de leche for instant upgrades over simple jam.
Ingredients
Directions
Cream butter; gradually add ⅔ 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 ⅛ inch thickness; cut with a 2½ inch round cutter.
Roll remaining dough as before; cut with a 2½ inch doughnut cutter, reserving centers.
Chill dough, if necessary.
Combine ½ 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℉ (190℃) 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 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.
Comments
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