Linzer tarts

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
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.

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