2 3/4 c. flour
1/2 tsp. baking powder
1 c. butter
3 oz. cream cheese
1 c. sugar
1 egg
1/2 c. ground almonds
1 tbsp. lemon rind
12 oz. raspberry preserves

Sift flour and baking powder onto wax paper. Beat butter, cream cheese, sugar and egg until light and fluffy. Add flour mix and blend. Stir in almonds and lemon rind. Shape into ball and chill several hours or overnight. Cut dough in half (put other half in refrigerator). Roll out to 1/8 inch thickness on lightly floured surface with floured rolling pin. Use 3 inch or smaller cookie cutter (round). Place on ungreased cookie sheet. Refrigerate scraps. Repeat with other half cutting out centers. Keep equal number of solid and cut out cookies until all dough is used up. Remove from oven and let stand 1 minute, remove to wire rack. Heat jam and spread thin layer on solid cookie. Top with cut out cookie. Sprinkle cookies with powdered sugar. Store between wax paper in airtight tin.