Instructions: 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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