Linzer Cookies - margarine

Method

• Beat margarine, oil, granulated sugar and lemon peel, if using, until light.
• Beat in egg and vanilla extract until smooth.
• In separate bowl, combine flour, baking powder and salt.
• Add to sugar mixture, and stir by hand just until dough is soft.
• Divide dough in half, shape each half into a disk, wrap in plastic and refrigerate one hour, or until well chilled.
• When ready to bake, preheat oven to 350°F.
• Between two pieces of wax paper, roll out one disk to 1/4" thickness.
• Cut out cookies using a 11/2"- to 2"-round cookie cutter or glass rim.
• Using a 1/2"-round or shaped cutter, cut centers out of half the cookies.
• Place cookies 2" to 3" apart on baking sheet coated with cooking spray.
• Sprinkle cookies with centers cut out with almonds; if using, pressing gently to help them adhere.
• Bake 10 to 12 minutes, until lightly golden around edges.
• Transfer to rack to cool.
• Repeat with remaining disk, rerolling scraps once to get as many cookies as possible.
• Spread solid cookies with jam, and sprinkle cut-out cookies lightly with confectioners' sugar.
• Top each solid cookie with a cut-out cookie.
• Notes: Freeze Em; Freezing is a good idea for these cookies, since they're so low in fat that they don't keep as long as traditional high-fat cookies.
• Store in airtight containers, or freeze them if they aren't going to be eaten within a day or two.
• Soft and crisp cookies shouldn't be stored together; the crisp ones will go soggy, and the soft ones will lose moisture.