| 1 | Recipe by: seattle times Grind the almonds until almost a powder in a food processor. |
| 2 | Set aside. |
| 3 | In the large bowl of an electric mixer beat the butter until creamy. |
| 4 | Add the brown sugar and beat until completely blended, about 1 minute. |
| 5 | Beat in the egg, egg yolk and almond extract. |
| 6 | Sift together the flour, cinnamon, nutmeg and salt. |
| 7 | Slowly add to the |
| 8 | creamed mixture in 3 additions, beating well after each addition, until completely blended. |
| 9 | Scrape down the sides of the bowl occasionally. |
| 10 | Blend in the almonds and lemon peel by hand. |
| 11 | The dough will feel sticky; let stand 10 minutes before using. |
| 12 | Shape the dough into balls that are slightly smaller than 1 inch, as this dough will spread. |
| 13 | Place on ungreased baking sheets. |
| 14 | Make an indentation in the center of each with your thumb and fill with about ?teaspoon of the cherry jam. |
| 15 | Bake in a preheated 350°F oven 12 minutes. |
| 16 | Let cool a few minutes before removing to wire racks. |
