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Title: Linzer Tarts
Categories: Cookie
Yield: 24 Servings
| 1 | c | BLUE BONNET Margarine, softened |
| 1 | c | Granuated sugar |
| 2 | c | All-purpose flour |
| 1 | c | PLANTERS Slivered Almonds, chopped |
| 1 | ts | Grated lemon peel |
| 1/4 | ts | Ground cinnamon |
| 1/3 | c | Raspberry preserves |
| 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.
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