Categories: Cookies
Ingredients
- 1 cup flour
- 1/2 cup each filberts and blanched almonds, finely ground
- 1 Tbsp. unsweetened cocoa
- 1/2 tsp. cinnamon
- 1/4 tsp. cloves
- 1/2 cup butter or margarine, softened
- 1/2 cup granulated sugar
- 1 egg, separated
- 1/2 tsp. grated lemon peel
- 1 Tbsp. lemon juice
- 1 tbsp. water
- About 1/4 cup seedless red raspberry jam
- confectioners' sugar (optional)
Directions
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Mix well flour, nuts, cocoa, cinnamon and cloves; set aside.
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Beat butter, sugar and egg yolk until light and fluffy; beat in lemon peel and juice. Add flour mixture; mix with hands to form a dough. Cover; chill 1 hour or until firm enough to handle.
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On floured pastry cloth with stockinette-covered rolling pin, roll 1/4 dough at a time to 1/8-inch thickness. Cut in 1 1/2 inch rounds; place half the rounds 1/2- inch apart on lightly greased cookie sheets. Cut 3/4-inch circle from centers of remaining rounds.
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With fork beat egg white and water. Brush solid circles with egg-white mixture. Place a cookie ring on each solid circle. Fill centers with jam. Brush tops and sides with egg-white mixture.
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Bake in preheated 350 degree oven 12 minutes or until light brown. Remove to rack to cool. Sprinkle tops with confectioners’ sugar stirred through a strainer.
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makes 25 cookes