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24 servings
Ingredients:
2 3/4 cups sifted all-purpose flour1/2 teaspoon baking powder1 cup butter, softened3 ounces cream cheese1 cup white sugar1 egg1/2 cup ground almonds1 tablespoon lemon zest1 (12 ounce) jar raspberry preserves1/8 cup confectioners' sugar
Instructions:
Sift flour and baking powder onto waxed paper.Beat butter, cream cheese, sugar, and egg until fluffy.Add flour mixture and blend.Stir in ground almonds and lemon rind.Turn dough out on waxed paper and shape into ball.Chill several hours.Cut dough in half.Roll out to 1/8 inch thick on lightly floured board.Cut out with 3-inch cookie cutter (bottom), repeat with remaining dough and cut small hole in center of these (top).Bake in a 350 degree F (175 degrees C) oven for about 10 minutes, and cool.Heat preserves in saucepan.Spread heated preserves on bottom cookie.Put on top cookie and sprinkle with confectioners' sugar.Fill center of cookie with preserves.
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