Categories: Cookies

Yield: 24 servings

Cookies

1 1/2 c Flour

1/2 c Ground almonds

1/2 ts Baking powder

1/4 ts Salt

1/2 ts Cinnamon

3/4 c Butter; softened

3/4 c Sugar

2 Egg yolks

1 ts Vanilla

1 ts Almond extract

Filling:

1/2 c Raspberry jam

1 ts Grated lemon peel

Topping

1/4 c Confectioners’ sugar

1/2 c Sliced almonds (2 oz)

Preheat oven to 300d F. In medium bowl combine flour, almonds, baking

powder, salt and cinnamon with wire whisk. In large bowl with an electric

mixer cream butter and sugar. Add egg yolks, the vanilla and almond

extracts, and beat at medium speed until light and fluffy. Add the flour

mixture and blend at low speed until just combined. Roll dough into 1 1/2

inch balls. Place 2 inches apart on ungreased baking sheet. With index

finger press an indentation in center of each ball to hold filling.

Bake 22-24 minutes or until just golden brown on bottom. Transfer

cookies to a cool,, flat surface. In a small bowl combine jam and grated

lemon peel. Place 1/2 teaspoon of filling mixture in center of cooled

cookie. If you wish to add an extra decorative touch, sift confectioners’

sugar over cookies and place sliced almonds in the jam filling.

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