Raspberry Linzer Thumbprint Cookies

READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F (190°C). Combine flour, baking soda and salt in a medium bowl; set aside.
  • Mix margarine with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in almonds and lemon peel. Drop by tablespoonfuls on ungreased baking sheets, 2 inches (5 cm) apart.
  • Bake 7 minutes or until edges are golden. Immediately make an indentation in centres of cookies with the back of a round measuring spoon. Cool cookies on sheets for 2 minutes on a wire rack; remove cookies from sheets and cool completely.
  • Sprinkle with icing sugar, then fill indentations evenly with jam; about a half teaspoon each.
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