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

1. Mix well flour, nuts, cocoa, cinnamon and cloves; set aside.

2. 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.

3. 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.

4. 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.

5. 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.

6. makes 25 cookes

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