Linzer Tartscookies 1 cup blue bonnet margarine, softened 1 cup granuated sugar 2 cup all-purpose flour 1 cup planters slivered almonds, chopped 1 teaspoon grated lemon peel 1/4 teaspoon ground cinnamon 1/3 cup raspberry preserves 1 confectioners' sugar 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. |
