Ingredients:
1/2
cup blanched almonds
1
cup granulated sugar
2
3/4 cups all-purpose flour
1
tablespoon grated fresh lemon peel
1/2
teaspoon baking powder 1/4 teaspoon salt 1 cup butter or margarine (2 sticks),
softened 1 package (3 ounces) cream cheese, softened 1 large egg Confectioners'
sugar
1/2
cup seedless red rasberry or other favorite jam
Instructions:
In
food processor with knife blade attached, blend almonds with 1/2 cup granulated
sugar until almonds are finely ground. Add flour, lemon peel, baking powder,
salt and remaining 1/2 cup sugar; pulse until evenly mixed.
Add
butter, cream cheeese, and egg, and process just until dough forms, occasionally
stopping processor and scraping side with spatula.
Divide
dough in half; flatten each into a disk.
Wrap
each disk in plastic wrap and refrigerate 2 hours or until dough is firm
enough to roll. (Or place dough in freezer for 30 minutes.)
Preheat
oven to 350--F. On lightly floured surface, with floured rolling pin, roll
1 piece of dough 1/8-inch thick. With fourled 3-inch fluted round cookie
cutter. cut dough into as many rounds as possible.
With
floured 1-inch star or fluted round cookie cutter, cut out and remove centers
from half of rounds. Reserve centers and trimming to re-roll. With lightly
floured wide spatula, carefully place rounds, about 1 inch apart, on ungreased
large cookie sheet.
Bake
cookies 12 to 14 minutes or until edges are lightly browned. Transfer cookies
to wire rack to cool completely.
Repeat
with remaining dough and reserved centers and trimmings.
When
cookies are cool, sprinkle confectioners' sugar through sieve over cookies
with cutout centers. In small saucepan, melt jam over low heat, stirring
frequently. Brush whole cookies with melted jam; place cutout cookies on
top.
Store
cookies, with waxed paper between layers, in tightly covered container
at room temperature up to 1 week or in freezer up to 2 months. (If cookies
are stored in freezer, you may need to sprinkle with confectioners' sugar
again before serving.)
Nutrition
Facts:
Amount
Per Serving: Calories 210
Fat
11 g, Cholesterol 35 mg,
Sodium
130 mg,
Courtesy
Of:
http://magazines.ivillage.com/goodhousekeeping/recipes
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