COOKIES
1 1/2 c Flour, all purpose 3/4 c Butter; unsalted, softened
1/2 c Ground almonds 3/4 c Sugar, white
1/2 ts Baking powder 2 Egg yolks
1/4 ts -Salt 1 ts Vanilla extract
1/2 ts Ground cinnamon 1 ts Almond extract
FILLING
1/2 c Raspberry jam -1/2 of a medium lemon
1 ts Lemon peel; grated
TOPPING
1/4 c Sugar, confectioner’s 1/2 c Sliced almonds
Preheat oven to 300F.
In medium bowl, combine flour, almonds, baking powder, salt and
cinnamon and wire whisk.
in large bowl with an electric mixer cream butter and sugar. Add egg
yolks, the vanilla and almonds extracts, and beat at medium heat until
light and fluffy. Add the flour mixture and blend at low speed until
just combined. Do not overmix.
Roll dough into 1 1/2 inch balls. Place 2 inches apart on ungreased
baking sheet. With index fingers press an indentation in centre of
each ball to hold filling.
Bake 22-24 minutes or just until golden brown on bottom. Transfer
cookies to cool, flat surface with spatula.
In a small bowl combine jam and grated lemon peel. Place 1/2 teaspoon
of filling mixing in centre of each cooled cookie. If you wish to add
an extra decorative touch, sift confectioner’s sugar over cookies and
place sliced almonds in the jam filling.
Yields
24 cookies
