| 1 | In large bowl with electric mixer at high speed, beat margarine and granulated sugar until light and fluffy. |
| 2 | Stir in flour, almonds, lemon peel and cinnamon until blended. |
| 3 | Cover; chill 2 hours. |
| 4 | divide dough in half. |
| 5 | On floured surface, roll out one half of dough to 1/8" thickness. |
| 6 | Using 2 ? round cookie cutter, cut circles from dough. |
| 7 | Reroll scraps to make additional rounds. |
| 8 | Cut out ? circles from centers of half the rounds. |
| 9 | Repeat with remaining dough. |
| 10 | Place on ungreased baking sheets. |
| 11 | Bake at 325°F. |
| 12 | For 12-15 minutes or until lightly browned. |
| 13 | Remove from sheets; cool on wire racks. |
| 14 | Spread preserves on top of whole cookies. |
| 15 | Top with cut-out cookies to make sandwiches. |
| 16 | Dust with confectioners" sugar. |
| 17 | makes 2 dozen cookies. |
