Ingredients
- 2 1/2 round cookie cutter
- 1/2 dough
- 1/8 thickness
- 250 gr all purpose flour
- 230 gr blue bonnet margarine
- 200 gr granuated sugar
- 120 gr planters slivered almonds
- 65 gr raspberry preserves
- 2 gr lemon peel (grated)
- 1 gr cinnamon (ground)
Reroll scraps to make additional rounds. Cut out 1 cm circles from centers of half the rounds. Repeat with remaining dough. Place on ungreased baking sheets. Bake at 325'F. for 12-15 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. Makes 2 dozen cookies.
