Makes about 5 dozen cookies
|1||cup unsalted butter, softened|
|1||cup powdered sugar, sifted|
|1/2||teaspoon grated lemon peel|
|3||cups all-purpose flour|
|1/2||cup sliced blanched almonds, finely chopped|
|1/2||cup seedless red raspberry jam|
*To measure 1/2 egg, lightly beat 1 egg in glass measuring cup; remove half for use in recipe.
- Beat butter, 1 cup powdered sugar, lemon peel and salt in large bowl until well blended. (Do not overmix.) Add 1/2 egg; beat until well blended. Stir in flour and almonds. Divide dough into four portions. Wrap each portion in plastic wrap; refrigerate until firm, about 2 hours.
- Preheat oven to 350°F. Line cookie sheets with parchment paper. Roll out dough, one portion at a time, to 1/8-inch thickness on lightly floured pastry cloth. Cut out with scalloped round cutters of 3 graduated sizes, cutting equal number of each size. Place 1 inch apart on prepared cookie sheets.
- Bake 12 to 15 minutes or until centers are firm to the touch and edges just begin to brown. Let cookies cool completely on cookie sheets set on wire racks.
- Spoon about 1/4 teaspoon raspberry jam in center of each largest size cookie. Top each with middle-size cookie; press gently. Spoon about 1/8 teaspoon jam in center of each middle-size cookie. Top each with smallest size cookie; press gently. Let cookies stand 1 hour or until firm. Press layers gently together. Just before serving, sprinkle with powdered sugar.
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