INGREDIENTS

INSTRUCTIONS

I found this recipe for you in "The Good Housekeeping Step-by-Step
Cookbook." I hope this is what you wanted. Enjoy!
Prep: 45 min. plus chilling and cooking Bake: 10-12 minutes ber batch
In food processor with knife blade or in blender at med. speed, blend
almons, 1/3 c sugar (reg), and vanilla until almonds are finely ground.
In large bowl, stir together almond mix, flur, baking soda, and remaining
1/3 c sugar. With pastry blender or two knives cut in butter until mix
resembles coarse crumbs. With hand, knead until dough forms a ball. Divide
ball into 2 pieces; wrap each in plastic wrap. Refrigerate 1 hour or until
firm enough to roll.
Preheat oven to 350. On lightly floured surface, with floured rolling pin,
roll piece of dough 1/8 inch thick; keep remaining dough refrigerated. With
floured 3-inch round fluted cookie cuttter, cut dough into as many rounds
as possible; reserve trimmings. With 1 1/2 inch round fluted cutter, cut
out center of half of cookies. With pancake turner, place cookies, about 1
inch apart, on ungreased large cookie sheet.
Bake cookies 10-12 minutes, until lightly browned. Tranfer to wire rack to
cool. Repeat with remaining dough. Gather trimmings and roll out and cut
cookies.
Sprinkle confectioners' sugar over cookies with cutouts. In small saucepan,
heat jam until melted. Brush whole cookie with jam and top with cutout
cookies. Store between sheets of waxed paper, in tightly covered container.
Posted to recipelu-digest Volume 01 Number 534 by Queenliest
<Queenliest@aol.com> on Jan 15, 1998

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