2 3/4 c. flour (sifted)
1/2 tsp. baking powder
1 c. butter
3 oz. pkg. cream cheese
1 c. sugar
1 egg
1/2 c. ground almonds
1 tbsp. grated lemon rind
12 oz. jar raspberry preserves
Powdered sugar

Sift flour and baking powder together. Mix in the rest of the ingredients excluding preserves and powdered sugar. Make into a ball. Refrigerate overnight.

Divide the ball in half. Roll out dough to 1/8 inch thick. Cut 3 inch circle out placing on cookie sheet.

With second half of dough cut out centers of 3 inch cookies for cookie tops. Bake for 8 minutes at 350 degrees.