Title: Viennese Cookies
Categories: None
Yield: 1 Servings

1 c Parkay margarine
1 c Sugar
1 Egg
1 ts Almond extract
1 ts Grated lemon rind
1 3/4 c Flour
1/2 c Ground almonds
1/2 ts Tsp salt
Kraft Pure Strawberry; Grape
-or Peach Preserves
Confectioners sugar

Cream margarine and sugar until light and fluffy. Blend in egg, almond
extract and lemon rind. Add flour, almonds and salt; mix well. Chill. Heat
oven to 375 degrees. Roll out dough on lightly floured surface to 1/8-inch
thickness; cut with 2-inch round cookie cutter. Cut small hole in center of
half the cookies. Bake at 375 degrees on ungreased cookie sheets 5 to 7
minutes or until set. Cool. Sprinkle cookies with hole in center with
confectioners' sugar. Spread bottom of remaining cookies with approximately
1/2 tsp preserves. Top with sugar covered cookies. Makes approximately 5
dozen cookies.

Posted to brand-name-recipes by vergie1@juno.com (Vergie A Ewing) on Apr
15, 1998