Recipe - Almond Butter Disks

BATTER
1 Stick butter
One half cup Sugar
Grated zest of 1 lemon
1 tablespoon Dark rum
2 Egg whites
1 cup Ground almonds
6 tablespoon Flour

GLAZE
2/3 cup Seedless raspberry preserves
1 tablespoon Kirsch

Preheat the oven to 350 degrees.

Cream the softened butter and add the sugar in a stream. Continue beating
until the butter/sugar whitens. Beat in the zest and rum, then the egg
whites, one at a time, beating smooth between each addition. Mix the
almonds and flour together and stir them into the batter by hand.

Pipe the batter on paper lined pans in 1inch mounds using a 1/2inch plain
tube. Bake the cookies for 12 to 15 minutes.

For the glaze:

Bring the preserves and the Kirsch to a boil in a small pan over medium
heat, stirring occasionally, until slightly thickened. Apply glaze while it
is still very hot.

Cool the cookies on the paper and sandwich them with raspberry glaze after
they have cooled.

Recipe by: Cooking Live Show #CL8898 Posted to MCRecipe Digest V1 #640 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jun 10, 1997