- 4 ounces blanched almonds, ground
- 1 1/2 cups all-purpose flour
- 3/4 cup butter, softened
- 1/2 teaspoon almond extract
- 1/8 teaspoon salt
- 1 egg
- 1 powdered sugar, divided
- 1 tablespoon lemon juice
- 3 to 4 tablespoons strawberry preserves
On a lightly floured surface, roll out half of the dough into a 12x9-inch rectangle (keep remaining half of dough refrigerated). Cut dough lengthwise into 3 strips, then cut each strip crosswise into 6 equal rectangles. You should have 18 rectangles. With a 1/2 to 3/4-inch round cutter, cut out a circle in center of half of the rectangles. With a spatula, transfer cookies to greased baking sheets, leaving about 1/2-inch between cookies. Bake at 375° F for 10 minutes, or until golden brown. Repeat with remaining cookie dough and the trimmings.
In a small bowl, blend lemon juice with 1/2 cup powdered sugar, stirring until smooth. Spread a thin layer of this icing on cookies without the round cut-out centers. Top each iced cookie with a cookie rectangle with cut-out center. Fill center cut-out with about 1/2 teaspoon of strawberry preserves. Store cookies in a tightly covered container for up to 3 days.
Makes about 18 to 21 cookies.