| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookies |
24 |
Servings |
INGREDIENTS
| 1 |
c |
BLUE BONNET Margarine, softened |
| 1 |
c |
Granuated sugar |
| 2 |
c |
All-purpose flour |
| 1 |
c |
PLANTERS Slivered Almonds, chopped |
| 1 |
ts |
Grated lemon peel |
| 1/4 |
ts |
Ground cinnamon |
| 1/3 |
c |
Raspberry preserves |
|
|
Confectioners' sugar |
INSTRUCTIONS
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
1/8" thickness. Using 2 1/2" round cookie cutter, cut circles from dough.
Reroll scraps to make additional rounds. Cut out 1/2" 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.
From Favorite All Time Recipes - Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
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