---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Linzer Thumbprints
  Categories: Cookies
       Yield: 30 servings
  
     1/2 c  Sliced almonds
     1/2 c  Unsalted butter; room temp
     1/2 c  Dark brown sugar
       1    Egg
       1    Egg yolk
     1/2 ts Almond extract
   1 3/4 c  Flour
   1 1/2 ts Cinnamon
     1/2 ts Salt
       1 tb Lemon peel; finely grated
     1/3 c  Cherry jam
  
   Recipe by: Seattle Times
      1.  Grind the almonds until almost a powder in a food processor. Set
   aside.
      2.  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.
      3.  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.
      4.  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 1/4
   teaspoon of the cherry jam.
      5.  Bake in a preheated 350-degree oven 12 minutes.  Let cool a few
   minutes before removing to wire racks. The cookies can be frozen with or
   without the jelly filling
  
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