| 1 | Crisp nut cookies sandwiched together with a raspberry filling, which peeks through the cutout in the top cookie. |
| 2 | Note: when unsifted flour is called for, fluff up the flour in the sack or container with a fork before measuring. |
| 3 | Preheat oven to 350°F. |
| 4 | Beat butter and sugar in large bowl with electric mixer until light and fluffly; beat in egg, egg yolk, lemon rind and vanilla; stir in nuts. |
| 5 | Stir in flour, baking powder and cinnamon, blending well to make a stiff dough; wrap in wax paper; chill several hours or overnight. |
| 6 | Cut dough in half. |
| 7 | (refrigerate other half). |
| 8 | Roll out dough between sheets of wax paper to slightly less than a ?inch thickness. |
| 9 | Remove top sheet of wax paper. |
| 10 | With a 2-inch round cookie cutter cut out as many circles from the dough as you can. |
| 11 | Carefully rmeove circles from bottom sheet of wax paper; place cookies on ungreased cookie sheets. |
| 12 | Refreigerate scraps of dough for second rolling. |
| 13 | Repeat with other half of the dough, cutting out an equal number of 2-inch circles as from the first batch. |
| 14 | Place on ungreased cookie sheets, cut out center of each of the second batch of cookies. |
| 15 | Use any scraps of dough for second rolling. |
| 16 | Roll scraps of dough out for second rolling; cut out equal number of solid circles and circles with open centers. |
| 17 | Bake in a 350°F oven for 12 minutes, or until edges of cookies are golden. |
| 18 | Remove cookie sheets from oven; let stand 1 minute. |
| 19 | Remove cookies with wide spatula to wire racks. |
| 20 | Cool. |
| 21 | Heat raspberry jam in a small saucepan. |
| 22 | Spread each of the solid cookies completely with a think layer of hot preservees. |
| 23 | Top each with a cut-out cookie; press gently together to make a "sandwich". |
| 24 | Place on wire rack. |
| 25 | Sprinkle tops of cookies with confectioners" sugar. |
| 26 | Spoon dab of preserves in opening of each cookie; let preserves set slightly. |
