Things You'll Need:
- 2 ¾ cups Sifted all-purpose four
- ½ tsp. Baking powder
- 1 cup Butter, softened
- 3 oz. Cream cheese
- 1 cup White sugar
- 1 Egg
- ½ cup Ground almonds
- 1 tbsp. Lemon zest
- Rolling pin
- Round cookie cutters - fluted or non-fluted - one small and one large
- 1-12 oz. jar raspberry preserves
- 1/8 cup confectioner's sugar
-
Step 1
Sift flour and baking powder in a small bowl. Place a lightly floured piece of wax paper on a flat surface.
-
Step 2
Beat butter, cream cheese, sugar and egg until fluffy. Add flour mixture and blend with electric mixer. Stir in almonds and lemon zest until completely combined.
-
Step 3
Place dough on the waxed paper and shape into a ball. Wrap dough in the waxed paper and chill for at least three-four hours (the longer the better.)
-
Step 4
Cut dough in half. On a highly floured surface, roll one half to a 1/8-inch thickness. Cut out the bottom pieces using the large cookie cutter. Repeat with second piece of dough, cutting out the top pieces. Use the smaller cookie cutter to cut out the centers.
-
Step 5
Place cutouts one inch apart on an ungreased baking sheet. Bake at 350-degrees for about ten minutes or until dough starts to brown. Place pieces on a wire rack and let them completely cool.
-
Step 6
Heat preserves in a saucepan on medium to low heat. Spread a small amount of the heated preserves on the middle of the bottom cookie using the back of a spoon. Place the top piece over the bottom and press lightly, causing a small bit of the preserves to pop up through the center. Sprinkle with confectioners' sugar.
Comments
BlueSkies said
on 1/7/2008 yummy!!
grouch said
on 1/4/2008 I love making these for bake sales. They taste like you spent hours. Thanks for the article.