1/4 cup trans fat-free margarine or 1/4 cup
grated lemon peel
1 2/3 cups
- Beat margarine, oil, granulated sugar and lemon peel, if using, until light.
- Beat in egg and vanilla extract until smooth.
- In separate bowl, combine flour, baking powder and salt.
- Add to sugar mixture, and stir by hand just until dough is soft.
- Divide dough in half, shape each half into a disk, wrap in plastic and refrigerate one hour, or until well chilled.
- When ready to bake, preheat oven to 350°F.
- Between two pieces of wax paper, roll out one disk to ¼" thickness.
- Cut out cookies using a 1½"- to 2"-round cookie cutter or glass rim.
- Using a ½"-round or shaped cutter, cut centers out of half the cookies.
- Place cookies 2" to 3" apart on baking sheet coated with cooking spray.
- Sprinkle cookies with centers cut out with almonds; if using, pressing gently to help them adhere.
- Bake 10 to 12 minutes, until lightly golden around edges.
- Transfer to rack to cool.
- Repeat with remaining disk, rerolling scraps once to get as many cookies as possible.
- Spread solid cookies with jam, and sprinkle cut-out cookies lightly with confectioners' sugar.
- Top each solid cookie with a cut-out cookie.
- Notes: Freeze Em; Freezing is a good idea for these cookies, since they're so low in fat that they don't keep as long as traditional high-fat cookies.
- Store in airtight containers, or freeze them if they aren't going to be eaten within a day or two.
- Soft and crisp cookies shouldn't be stored together; the crisp ones will go soggy, and the soft ones will lose moisture.