Yield: 24 servings
Measure | 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 |
\N \N | Confectioners' sugar |
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.