MRS. FIELD'S LINZER COOKIES

FOR THE COOKIES:
1 1/2 cups all-purpose flour
1/2 cup ground almonds
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup salted butter, softened
3/4 cup white sugar
2 egg yolks
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
FOR THE FILLING:
1/2 cup raspberry jam
1 teaspoon grated lemon peel
FOR THE TOPPING (OPTIONAL):
1/4 cup confectioners' sugar
1/2 cup sliced almonds (about 2 ounces)

Preheat oven to 300 degrees F.

In a medium bowl, combine flour, almonds, baking powder, salt, and cinnamon with wire whisk.

In large bowl with an electric mixer, cream butter and sugar. Add egg yolks, the vanilla and almond extracts, and beat at medium speed until light and fluffy. Add the flour mixture and blend at low speed until just combined. Do not overmix.

Roll dough into 1 1/2-inch balls. Place 2 inches apart on ungreased baking sheet. With index finger press an indentation in center of each ball to hold filling.

Bake 22 to 24 minutes or until just golden brown on bottom. Transfer cookies to a cool, flat surface with spatula.

In a small bowl, combine jam and grated lemon peel. Place 1/2 teaspoon of filling mixture in center of cooled cookies.

If you wish to add an extra decorative touch, sift confectioners' sugar over cookies and place sliced almonds in the jam filling.

Makes 2 dozen cookies
Source: Mrs. Field's Cookie Book by Debbi Fields