Dainty Raspberry Sandwich Cookies

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 F 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.