1/2 c Sliced almonds
1/2 c Unsalted butter; room temp
1/2 c Dark brown sugar
1 Egg
1 Egg yolk
1/2 ts Almond extract
1 3/4 c Flour
1 1/2 ts Cinnamon
1/2 ts Salt
1 tb Lemon peel; finely grated
1/3 c Cherry jam
Recipe by: Seattle Times 1. Grind the almonds until almost a powder in a food processor. Set
aside. 2. In the large bowl of an electric mixer beat the butter until creamy.
Add the brown sugar and beat until completely blended, about 1 minute. Beat in the egg, egg yolk and almond extract. 3. Sift together the flour, cinnamon, nutmeg and salt. Slowly add to
the creamed mixture in 3 additions, beating well after each addition, until completely blended. Scrape down the sides of the bowl occasionally. Blend in the almonds and lemon peel by hand. The dough will feel sticky; let stand 10 minutes before using. 4. Shape the dough into balls that are slightly smaller than 1 inch, as
this dough will spread. Place on ungreased baking sheets. Make an indentation in the center of each with your thumb and fill with about 1/4 teaspoon of the cherry jam. 5. Bake in a preheated 350-degree oven 12 minutes. Let cool a few
minutes before removing to wire racks. The cookies can be frozen with or without the jelly filling —–