-
1
BEAT sugar and shortening in bowl of electric mixer at medium speed until well blended.
-
2
Add egg and almond extract, beating until well blended.
-
3
Combine flour, ground almonds, baking powder and salt.
-
4
Add gradually to shortening mixture at low speed.
-
5
Divide dough into 4 equal pieces.
-
6
Wrap each one with plastic wrap.
-
7
Freeze 30 minutes or refrigerate 2 hours or up to 2 days.
-
8
HEAT oven to 350 degrees F. Roll 1 quarter of dough between 2 sheets of floured wax paper to 1/8-inch thickness.
-
9
Remove top sheet of wax paper.
-
10
Cut with a floured 2-inch round scalloped cutter.
-
11
Cut centers out of half of the cookies with a 3/4-inch cutter.
-
12
Place 2-inches apart on ungreased baking sheet.
-
13
BAKE 6 to 7 minutes or until edges are light golden brown.
-
14
Cool 1 minute on baking sheet.
-
15
Remove to cooling rack.
-
16
Repeat with remaining dough.
-
17
Spread about 1/2 teaspoon jam on bottom side of each whole cookie.
-
18
Sprinkle tops of center cut-out cookies with powdered sugar.
-
19
Place on top of cookies with jam.
-
20
If dough gets too soft while cutting, place in freezer for 10 minutes.
-
21
Cookie dough cuts easier when chilled.
