| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 1 1/2 | cups | all-purpose flour |
| 1/4 | cup | sugar |
| 1/2 | cup | light brown sugar |
| 1/2 | cup | unsalted butter |
| 1 | whole | egg |
| 3/4 | cup | blanched almonds -- ground fine |
| 1/2 | teaspoon | baking powder |
| 1/4 | teaspoon | salt |
| 1/2 | teaspoon | vanilla extract |
| 1/2 | teaspoon | cinnamon |
| 1 | teaspoon | lemon zest |
| 1/4 | teaspoon | cloves |
| 1 | cup | seedless raspberry spreadable fruit |
| 1/4 | cup | confectioner's sugar -- sifted |
| Beat butter and sugars until light and fluffy. Add egg and vanilla extract and mix until well incorporated. Mix together almonds, flour, baking powder, salt, cinnamon, cloves, and lemon zest. Add dry ingredients to wet and mix until stiff batter forms. Divide in two and wrap in plastic wrap. Refrigerate for at least one hour. Heat oven to 375°F Roll out one of the pieces of dough until 1/4 inch thick. Cut out with round cookie cutters. Place on greased baking sheet. Spread with raspberry jam. Roll out second piece of dough and cut into rounds that have the centers punched out in a design. Place on top of raspberry cookies. Bake about 12 minutes or until golden. Sift confectioner's sugar on top of cookies. NOTES : You can spread half of the dough into a greased 9x9x2 inch pan. Spread with jam. Roll the other half of dough out until 1/4 inch thick and cut into strips. Weave strips onto top of jelly. Makes 20 servings |
| Per Serving: 172 Calories; 8g Fat (40.1% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 45mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. |