Yield: 24 servings
|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|
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.