Easy Linzer Cookies
rec.food.recipes/Mary Ruhl

1/2 package refrigerated sugar cookie dough (e.g., Pillsbury)
3/4 cup ground almonds (divided)
2 Tbsp all purpose flour
1/2 tsp vanilla
1/2 tsp lemon zest
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 cup raspberry (or another favorite) preserves
confectioner sugar

Preheat oven to 350.
Combine dough, 1/2 cup almonds, flour, vanilla, spices,
and zest together.
Form 1-inch balls.
Roll balls in remaining almonds.
Place 1 1/2-inches apart on ungreased cookie sheet.
Make a thumbprint and fill with 1/2 tsp preserves.
Bake 10-12 minutes or until golden brown.
Sprinkle with confectioner sugar. Store in airtight container for up to 1 week or freeze for up to 6 weeks.