Linzer tarts
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | BLUE BONNET Margarine, softened |
| 1 | cup | Granuated sugar |
| 2 | cups | All-purpose flour |
| 1 | cup | PLANTERS Slivered Almonds, chopped |
| 1 | teaspoon | Grated lemon peel |
| ¼ | teaspoon | Ground cinnamon |
| ⅓ | cup | Raspberry preserves |
| Confectioners' sugar | ||
Directions
In large bowl with electric mixer at high speed, beat margarine and granulated sugar until light and fluffy. Stir in flour, almonds, lemon peel and cinnamon until blended. Cover; chill 2 hours.
Divide dough in half. On floured surface, roll out one half of dough to ⅛" thickness. Using 2½" round cookie cutter, cut circles from dough. Reroll scraps to make additional rounds. Cut out ½" 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.