You may also like
Categories:Viewed: 64 - Published at: 4 years ago
Ingredients
- 1 cup margarine
- 1 cup sugar
- 2 cups flour, all-purpose
- 1 cup almonds chopped
- 1 teaspoon lemon zest grated
- 1/4 teaspoon cinnamon ground
- 13 cup raspberry jam
Method
- In large bowl with electric mixer at high speed, beat margarine and granulated sugar until light and fluffy.
- Stir in flour, almonds, lemon peel and cinnamon until blended.
- Cover; chill 2 hours.
- Divide dough in half.
- On floured surface, roll out one half of dough to 18 inch thickness.
- Using 2 1/2 inch round cookie cutter, cut circles from dough.
- Reroll scraps to make additional rounds.
- Cut out 1/2 inch circles from centers of half the rounds.
- Repeat with remaining dough.
- Place on ungreased baking sheets.
- Bake at 325F (160C).
- for 12 to 15 minutes or until lightly browned.
- Remove from sheets; cool on wire racks.
- Spread preserves on top of whole cookies.
- Top with cut-out cookies to make sandwiches.
- Dust with confectioners' sugar.
