These rich cookies are delightfully crisp, buttery and nutty, with just the right amount of sweetness from the filling and the sugar dusting.
In large bowl with electric mixer at high speed, beat margarine and granulated sugar until light and fluffy.
Stir in flour, almonds, lemon peel and cinnamon until blended.
Cover; chill 2 hours.
Divide dough in half.
On floured surface, roll out one half of dough to ⅛ inch thickness.
Using 2½ inch round cookie cutter, cut circles from dough.
Reroll scraps to make additional rounds.
Cut out ½ inch circles from centers of half the rounds.
Repeat with remaining dough. Place on ungreased baking sheets.
Bake at 325℉ (160℃). for 12 to 15 minutes or until lightly browned.
Remove from sheets; cool on wire racks.
Spread preserves on top of whole cookies.
Top with cut-out cookies to make sandwiches.
Dust with confectioners' sugar.