| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Viennese | 1 | Servings | |
INGREDIENTS
| 1 | c | Parkay margarine |
| 1 | c | Sugar |
| 1 | Egg | |
| 1 | ts | Almond extract |
| 1 | ts | Grated lemon rind |
| 1 3/4 | c | Flour |
| 1/2 | c | Ground almonds |
| 1/2 | ts | Tsp salt |
| Kraft Pure Strawberry; Grape or Peach Preserves | ||
| Confectioners sugar |
INSTRUCTIONS
Cream margarine and sugar until light and fluffy. Blend in egg, almond extract and lemon rind. Add flour, almonds and salt; mix well. Chill. Heat oven to 375 degrees. Roll out dough on lightly floured surface to 1/8-inch thickness; cut with 2-inch round cookie cutter. Cut small hole in center of half the cookies. Bake at 375 degrees on ungreased cookie sheets 5 to 7 minutes or until set. Cool. Sprinkle cookies with hole in center with confectioners' sugar. Spread bottom of remaining cookies with approximately 1/2 tsp preserves. Top with sugar covered cookies. Makes approximately 5 dozen cookies. Posted to brand-name-recipes by vergie1@juno.com (Vergie A Ewing) on Apr 15, 1998
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