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¾ cup Butter

½ cup Sugar

1 Egg

½ teaspoon Lemon rind, grated

¼ teaspoon Vanillas extract

1 ½ cups Finely ground almonds or hazelnuts

2 ¼ cups Flour

½ teaspoon Baking powder

½ teaspoon Ground cinnamon

Raspberry jam for filling

Powdered sugar for dusting

Method of Preparation

In a mixing bowl with a paddle attachment, cream butter and sugar, add lemon, vanilla and egg and mix well. Mix nuts and dry ingredients together in a bowl and add to mixer and blend. Form dough into tubes about 2 ½ inches in diameter, wrap with plastic wrap and refrigerate until firm. Cut into slices and cut middle out of half the slices with a round cookie cutter. Bake at 325 degrees F for 14 minutes, turning trays at the half way point so they bake evenly. Remove and let cool. Put a dollop of raspberry jelly on the cookies without the holes in the middle and top with the other cookies. Dust with powdered sugar.

8x Recipe:

6 cups Butter

4 cups Sugar

8 Eggs

4 teaspoons Lemon rind

2 teaspoons Vanilla extract

18 cups Flour

12 cups Chopped nuts

2 teaspoons Baking powder

2 teaspoons Ground cinnamon