from Kathy Leding

2 3/4 cups flour
1/2 tsp baking powder
1 cup butter
3 oz cream cheese, softened
1 cup sugar
1 egg
1/2 cup almonds, ground
1 T. grated (or zested) lemon rind
12 oz raspberry preserves
Powdered sugar

1. Sift flour and baking powder. Beat butter, cream cheese, sugar, and egg in large bowl until fluffy.
2. Add flour mixture, blending thoroughly.
3. Stir in ground almonds and lemon rind.
4. Turn dough onto waxed paper and shape into ball. Chill for several hours.
5. Cut dough in half. Refrigerate other half.
6. Roll to 1/8" on lightly floured pastry cloth. Cut with 3" cutter. Place on ungreased cookie sheet. Refrigerate scraps.
7. Repeat with other half, but cut out centers of each. Roll all scraps -- make sure you have equal whole and cut-out halves. Bake at 350 for 8 minutes or until edges are lightly browned.
8. Remove from oven and from sheets after 1 minute. Cool thoroughly.
9. Heat preserves to melt. Spread solid cookies with thin layer; top with cut-out layer and press together. Spoon a dab of jam in hole of cookie. Sprinkle with powdered sugar. Let preserves set.
10. Store between waxed paper layers in airtight container.

*Homemade raspberry jam is best!