Viennese Jam Rounds
|Butter||1 Cup (16 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Lemon peel||1 Teaspoon, grated|
|All purpose flour||2 Cup (32 tbs)|
|Ground cinnamon||3⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground almonds||1 Cup (16 tbs)|
|Raspberry jam||1⁄2 Cup (8 tbs) (or apricot)|
In large bowl of an electric mixer, beat butter and sugar until creamy.
Beat in egg yolks and lemon peel.
In another bowl, stir together flour, salt, cinnamon, and cloves; gradually add to butter mixture, blending thoroughly.
Stir in almonds (dough will be very stiff).
Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate for 1 hour.
Divide dough in half.
Roll each half between 2 pieces of wax paper to a thickness of 1/8 inch.
Cut out with a 2-inch round cookie cutter and place about 2 inches apart on ungreased baking sheets.
Top each cookie with about 1/2 teaspoon jam, spreading to within about 1/2 inch of edges.
Cut dough scraps (reroll, if necessary) into 1/4 by 2-inch strips; cross 2 strips over top of each cookie and press ends down lightly.
Bake in a 375Â° oven for about 12 minutes or until edges are browned.
Let cool for about a minute on baking sheets, then transfer to racks and let cool completely.