- 30
- 85 mins
- 95 mins
Ingredients
- 1 cup sugar
- 1 cup butter, softened
- 1 (3-oz.) pkg. cream cheese, softened
- 1 egg
- 2 3/4 cups All Purpose or Unbleached Flour
- 1/2 teaspoon baking powder
- 1/2 cup ground blanched almonds
- 2 teaspoons grated lemon peel
- 1 (12-oz.) jar seedless raspberry jam
- Powdered sugar
Preparation
Step 1
1. In large bowl, combine sugar, butter, cream cheese and egg; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, almonds and lemon peel; mix at low speed until well blended. Shape dough into 2 disks. Wrap in plastic wrap; refrigerate 2 hours for easier handling.
2. Heat oven to 350°F. On lightly floured surface, roll out 1 disk of dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated. (Dough will be very stiff.) Cut with floured 3-inch round cutter. In half of cookies, cut and remove 1-inch round or holiday-shaped hole from center. Place on ungreased cookie sheets.
3. Bake at 350°F. for 8 to 9 minutes or until edges begin to brown. Cool 1 minute. Remove from cookie sheets; place on wire racks. Cool 10 minutes or until completely cooled.
4. Spread cooled whole cookies with thin layer of jam to within 1/4-inch of edge. Top with cut-out cookies; press gently. Sprinkle with powdered sugar. If desired, top with additional jam in center.