Recipe - Linzer Wreaths

1 cup Blanched whole almonds; (4
oz.)
One half cup Sugar
1 teaspoon Vanilla
2 One fourth cup Flour
One half teaspoon Baking soda
1 cup Butter; soft
One fourth cup Confectioner's sugar
2/3 cup Seedless red raspberry jam

I found this recipe for you in "The Good Housekeeping StepbyStep
Cookbook." I hope this is what you wanted. Enjoy!

Prep: 45 min. plus chilling and cooking Bake: 1012 minutes ber batch

In food processor with knife blade or in blender at med. speed, blend
almons, 1/3 cup sugar (reg), and vanilla until almonds are finely ground.

In large bowl, stir together almond mix, flur, baking soda, and remaining
1/3 cup sugar. With pastry blender or two knives cut in butter until mix
resembles coarse crumbs. With hand, knead until dough forms a ball. Divide
ball into 2 pieces; wrap each in plastic wrap. Refrigerate 1 hour or until
firm enough to roll.

Preheat oven to 350. On lightly floured surface, with floured rolling pin,
roll piece of dough 1/8 inch thick; keep remaining dough refrigerated. With
floured 3inch round fluted cookie cuttter, cut dough into as many rounds
as possible; reserve trimmings. With 1 One half inch round fluted cutter, cut
out center of half of cookies. With pancake turner, place cookies, about 1
inch apart, on ungreased large cookie sheet.

Bake cookies 1012 minutes, until lightly browned. Tranfer to wire rack to
cool. Repeat with remaining dough. Gather trimmings and roll out and cut
cookies.

Sprinkle confectioners' sugar over cookies with cutouts. In small saucepan,
heat jam until melted. Brush whole cookie with jam and top with cutout
cookies. Store between sheets of waxed paper, in tightly covered container.
Posted to recipeludigest Volume 01 Number 534 by Queenliest
Queenliest@aol.com on Jan 15, 1998