COOKIES
1 1/2 c Flour, all purpose
1/2 c Ground almonds
1/2 ts Baking powder
1/4 ts -Salt
1/2 ts Ground cinnamon
3/4 c Butter; unsalted, softened
3/4 c Sugar, white
2 Egg yolks
1 ts Vanilla extract
1 ts Almond extract
FILLING
1/2 c Raspberry jam
1 ts Lemon peel; grated
-1/2 of a medium lemon
TOPPING
1/4 c Sugar, confectioner’s
1/2 c Sliced almonds
Preheat oven to 300F. In medium bowl, combine flour, almonds, baking
powder, salt and cinnamon and wire whisk. in large bowl with an electric
mixer cream butter and sugar. Add egg yolks, the vanilla and almonds
extracts, and beat at medium heat until light and fluffy. Add the flour
mixture and blend at low speed until just combined. Do not overmix. Roll
dough into 1 1/2 inch balls. Place 2 inches apart on ungreased baking
sheet. With index fingers press an indentation in centre of each ball to
hold filling. Bake 22-24 minutes or just until golden brown on bottom.
Transfer cookies to cool, flat surface with spatula. In a small bowl
combine jam and grated lemon peel. Place 1/2 teaspoon of filling mixing in
centre of each cooled cookie. If you wish to add an extra decorative touch,
sift confectioner’s sugar over cookies and place sliced almonds in the jam
filling.
From
Yields
24 Cookies