Name: Linzer Augen (Linzer Eyes)
Ingredients: 6 oz Unsalted butter; 4 oz Sugar; 4 oz Ground blanched almonds; 8 oz Unbleached all-purpose flour; 1 Egg; beaten; Blanched sliced almonds; 12 oz Apricot or raspberry jam; 2 oz Water; Confectioners' sugar

When our inequity had come to its full height, and it was clear beyond all mistaking that retribution in the form of punishment and death must be looked for, the hour arrived in which God had determined to make known from then onwards His loving-kindness and His power. How surpassing is the love and tenderness of God! In that hour, instead of hating us and rejecting us and remembering our wickedness against us, He showed how long-suffering He is. He bore with us, and in pity He took our sins upon Himself. He gave His own Son as a ransom for us – the holy for the wicked, the sinless for sinners, the just for unjust, the incorrupt for the corrupt, the immortal for the mortal. For was there, indeed, anything except His righteousness that could have availed to cover our sins? In whom could we, in our lawlessness and ungodliness, have been made holy, but in the Son of God alone? O sweet exchange! O unsearchable working! O benefits unhoped for! – that the wickedness of multitudes should thus be hidden in the One holy, and the holiness of One should sanctify the countless wicked!

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cookies	24	Servings

INGREDIENTS

6	oz	Unsalted butter
4	oz	Sugar
4	oz	Ground blanched almonds
8	oz	Unbleached all-purpose flour
1		Egg; beaten
		Blanched sliced almonds
12	oz	Apricot or raspberry jam
2	oz	Water
		Confectioners' sugar

INSTRUCTIONS

DOUGH
FINISHING
PREHEAT OVEN TO 325F. Beat the butter until light and soft, then beat in
the sugar. Continue beating until very light. Stir in the almonds, then the
flour. Scrape dough onto a piece of plastic wrap, flatten and wrap. Chill
until firm, about 1 hour. Flour dough and surface very lightly and roll
dough 1/4-inch thick. Cut into 3-to-4-inch rounds with a fluted cutter.
Transfer to paper-lined pans and cut a 1-inch opening in half the rounds
with a plain cutter. Paint the cut rounds with beaten egg and strew with
the sliced almonds. Bake the bases about 15 minutes, keeping them very
pale. Cool the bases. Combine the jam and water and bring to a boil over
medium heat, stirring occasionally. Strain into another pan and simmer the
glaze until sticky. Sift confectioners' sugar over the almond-coated bases.
Paint the others with the glaze and adhere the sugared bases to them. Fill
in the openings with more glaze.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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