LINZER WREATHS
2 1/4c. flour
1c. finely ground almonds
2/3c. sugar
1/2tsp. baking soda
1c. butter
1/2tsp. vanilla
1/4c. conf. sugar
2/3c. raspberrie preserves
In large bowl, combine flour, almonds, sugar,
and baking soda. With pastry cutter, cut
in butter and vanilla until mixture resembles
coarse crumbs. Turn dough onto lightly floured
surface; knead about 1 min. or until dough
forms a ball. Divid dough in half, wrap in plastic.
Refridgerate 1 hour.
Preheat oven to 3:50. On lightly floured surface;
with floured rolling pin, roll out one piece of dough
1/8 inch thick. With 3inch round fluted cookie cutter,
cut cookies out of dough. With 1 1/2inch futted cookie
cutter cut out centers of half the cookies. Place on
cookie sheet about 1 inch apart, and bake for 8 to 10 min,
or until golden brown. Repeat with remaining dough.
After they've cooled a couple min. sprinkle with conf.
sugar (optional).
