Recipe - Linzer Thumbprints

One half cup Sliced almonds
One half cup Unsalted butter; room
temperature
One half cup Dark brown sugar
1 Egg
1 Egg yolk
One half teaspoon Almond extract
1 Three fourths cup Flour
1 One half teaspoon Cinnamon
One half teaspoon Salt
1 tablespoon Lemon peel; finely grated
1/3 cup Cherry jam

1. Grind the almonds until almost a powder in a food processor. Set
aside. 2. In the large bowl of an electric mixer beat the butter until
creamy. Add the brown sugar and beat until completely blended, about 1
minute. Beat in the egg, egg yolk and almond extract. 3. Sift together the
flour, cinnamon, nutmeg and salt. Slowly add to the creamed mixture in 3
additions, beating well after each addition, until completely blended.
Scrape down the sides of the bowl occasionally. Blend in the almonds and
lemon peel by hand. The dough will feel sticky; let stand 10 minutes
before using. 4. Shape the dough into balls that are slightly smaller than
1 inch, as this dough will spread. Place on ungreased baking sheets. Make
an indentation in the center of each with your thumb and fill with about
One fourth teaspoon of the cherry jam. 5. Bake in a preheated 350degree oven 12
minutes. Let cool a few minutes before removing to wire racks.
Recipe By : Seattle Times

Posted to MCRecipe Digest V1 #256

Date: Wed, 23 Oct 1996 23:44:33 0700

From: Rooby rooby@shell.masterpiece.com

NOTES : The cookies can be frozen with or without the jelly filling.