3/4 cup butter, softened
1 cup white sugar
1 teaspoon lemon zest
2 cups all-purpose flour
3/4 cup slivered almonds, ground
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup E. Waldo Ward Raspberry Preserves
1 Preheat oven to 350 degrees F. Grease an
11x7 inch baking pan.
2 In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel.
In another bowl, stir together the flour, almonds, cinnamon, and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you need
to knead it by hand to get it to come together. Press half of the dough into the bottom of the prepared pan.**
3 Press half of the dough into the bottom of the prepared pan. Spread the E. Waldo Ward Raspberry Preserves over the crust. On a lightly floured
surface, roll the remaining dough into a long rope about 1/2 inch in diameter. place lenghts of the rope across the top of the jam in a lattice pattern over the
4 Bake 40 minutes or
until top is golden. Cool in a pan on wire rack. Cut into 2 inch by 1 inch bars.
After completing Step 2: Roll the dough out to 1/8 inch thickness and cut into rounds using a cookie cutter. Place
cookies onto a cookie sheet spaced about 2 inches apart.Count your rounds and use a small cookie cutter to cut out the center of half the cookies. This can be done while
the other half of the cookie bakes.
Bake for 10 to 12 minutes in the preheated oven, until firm and lightly brown at the edges. Allow cookies to cool
completely. Spread preserves
on the tops of the solid cookies and top with the cooks that have the shapes cut out.
about 30 Cookies