---------- Recipe via Meal-Master (tm) v8.05
       Title: Linzer Cookies
  Categories: Cookies
       Yield: 48 servings
   1 1/2 c  Butter; softened
       1 c  Sugar
       1    Egg
       1    Egg yolk
       1 ts Grated lemon rind
     1/2 ts Vanilla
   3 1/3 c  Very finely ground
            Hazelnuts or almonds
   3 1/3 c  Unsifted cake flour; * see
       1 ts Baking powder
   1 1/4 ts Ground cinnamon
      12 oz Raspberry jam
            Confectioners' sugar
      From the White House pastry Chef - Albert Kumin Crisp nut cookies
   sandwiched together with a raspberry filling, which peeks through the
   cutout in the top cookie.
      NOTE: When unsifted flour is called for, fluff up the flour in the sack
   or container with a fork before measuring. Preheat oven to 350. Beat butter
   and sugar in large bowl with electric mixer until light and fluffy; beat in
   egg, egg yolk, lemon rind and vanilla; stir in nuts. Stir in flour, baking
   powder and cinnamon, blending well to make a stiff dough; wrap in wax
   paper; chill several hours or overnight.
      Cut dough in half.  (Refrigerate other half.)  Roll out dough between
   sheets of wax paper to slightly less than a 1/4 inch thickness. Remove top
   sheet of wax paper.  With a 2-inch round cookie cutter cut out as many
   circles from the dough as you can. Carefully remove circles from bottom
   sheet of wax paper; place cookies on ungreased cookie sheets. Refrigerate
   scraps of dough for second rolling. Repeat with other half of the dough,
   cutting out an equal number of 2-inch circles as from the first batch.
   Place on ungreased cookie sheets, cut out center of each of the second
   batch of cookies. Use any scraps of dough for second rolling. Roll scraps
   of dough out for second rolling; cut out equal number of solid circles and
   circles with open centers. Bake in a 350~ oven for 12 minutes, or until
   edges of cookies are golden.  Remove cookie sheets from oven; let stand 1
   minute. Remove cookies with wide spatula to wire racks. Cool.
     Heat raspberry jam in a small saucepan.  Spread each of the solid cookies
   completely with a thick layer of hot preserves. Top each with a cut-out
   cookie; press gently together to make a “sandwich”. Place on wire rack.
   Sprinkle tops of cookies with confectioners' sugar. Spoon dab of preserves
   in opening of each cookie; let preserves set slightly. Makes 4 dozen
   cookies.  Family Circle, 12/79