Linzer Thumbprints

Directions

Grind the almonds until almost a powder in a food processor. Set aside.

In the large bowl of an electric mixer beat the butter until creamy.

Add the brown sugar and beat until completely blended, about 1 minute.

Beat in the egg, egg yolk and almond extract.

Sift together the flour, cinnamon, nutmeg and salt. Slowly add to the creamed mixture in 3 additions, beating well after each addition, until completely blended.

Scrape down the sides of the bowl occasionally.

Blend in the almonds and lemon peel by hand.

The dough will feel sticky; let stand 10 minutes before using.

Shape the dough into balls that are slightly smaller than 1 inch, as this dough will spread.

Place on ungreased baking sheets.

Make an indentation in the center of each with your thumb and fill with about ¼ teaspoon of the cherry jam.

Bake in a preheated 350℉ (180℃) oven 12 minutes. Let cool a few minutes before removing to wire racks.

The cookies can be frozen with or without the jelly filling.