Linzer Torte Cookies

INGREDIENTS
3/4 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon lemon zest
2 cups all-purpose flour
3/4 cup blanched slivered almonds, ground
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup raspberry jam
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
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 may need to knead it by hand to get it to come together. Press half of the dough into the bottom of the prepared pan. Wrap and refrigerate the other half until needed.
Spread the preserves over the crust. On a lightly floured surface, roll the remaining dough into long rope about 1/2 inch in diameter. Place them in a lattice pattern over the preserves.
Bake 40 minutes or until top is golden. Cool in pan on wire rack. Cut into 2" by 1" bars.

NUTRITION INFORMATION
Servings Per Recipe: 15

Amount Per Serving

Calories: 297

Total Fat: 13.1g
Cholesterol: 39mg
Sodium: 99mg
Total Carbs: 42.2g
    Dietary Fiber: 1.2g
Protein: 3.7g
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