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

Sift flour and baking powder onto waxed paper. Beat butter, cheese, sugar and egg in large bowl until light and fluffy. Add flour, blending thoroughly. Stir in almonds and lemon rind. Turn onto waxed paper (will be sticky). Shape into ball and chill several hours or overnight.

Cut dough in half. Roll 1 piece out to 1/8 inch thickness on floured board. Cut out with a 3-inch round cutter. Cut out equal numbers of bottoms and tops with holes in center. Place on ungreased cookie sheets. Refrigerate scraps. Repeat with other half.

Bake at 350 degrees for 8 minutes or until edges are lightly browned. Let stand 1 minute. Cool on racks.

Heat preserves and strain, if necessary. Spread solid cookies with thin layer to edge. Put cut out on top. Sprinkle with confectioners' sugar. Put small amount of preserves in hole. Store between waxed paper in airtight tin.