COOKIES
1 1/2 c Flour, all purpose
1/2 c Ground almonds
1/2 ts Baking powder
1/4 ts -Salt
1/2 ts Ground cinnamon
3/4 c Butter; unsalted, softened
3/4 c Sugar, white
2 Egg yolks
1 ts Vanilla extract
1 ts Almond extract
FILLING
1/2 c Raspberry jam
1 ts Lemon peel; grated
-1/2 of a medium lemon
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
