Mrs Fields Linzer Cookies

 Categories: Cookies
      Yield: 24 servings

           Cookies
  1 1/2 c  Flour [168 g]
    1/2 c  Ground almonds [75 g]
    1/2 ts Baking powder
    1/4 ts Salt
    1/2 ts Cinnamon
    3/4 c  Butter; softened [188 g]
    3/4 c  Sugar [144 g]
      2    Egg yolks
      1 ts Vanilla
      1 ts Almond extract
           Filling:
    1/2 c  Raspberry jam
      1 ts Grated lemon peel
           Topping
    1/4 c  Confectioners' sugar
    1/2 c  Sliced almonds (2 oz) [56 g]

      Preheat oven to 300d F.  In medium bowl combine flour, almonds, baking
  powder, salt and cinnamon with wire whisk. In large bowl with an electric
  mixer cream butter and sugar. Add egg yolks, the vanilla and almond
  extracts, and beat at medium speed until light and fluffy. Add the flour
  mixture and blend at low speed until just combined. Roll dough into 1 1/2
  inch balls. Place 2 inches apart on ungreased baking sheet. With index
  finger press an indentation in center of each ball to hold filling.
 
      Bake 22-24 minutes or until just golden brown on bottom. Transfer
  cookies to a cool,, flat surface. In a small bowl combine jam and grated
  lemon peel. Place 1/2 teaspoon of filling mixture in center of cooled
  cookie. If you wish to add an extra decorative touch, sift confectioners'
  sugar over cookies and place sliced almonds in the jam filling.