| 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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