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“This cookie has a very delicate flavor. They are so good sometimes I just serve them plain without the raspberry preserves. You must keep dough refrigerated in order to work with it. It can be a bit tricky transferring the cookies to your baking sheet. Just have patience and you will be rewarded.”
5hrs 15mins
24 cookies

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Mix flour and baking powder.
  3. Beat butter, cream cheese, sugar and egg in large bowl until light and fluffy.
  4. Stir in flour mixture, blending well.
  5. Stir in ground almonds and lemon rind.
  6. Turn dough onto waxed paper (mixture will be sticky).
  7. Shape into a ball.
  8. Chill 4 hours or overnight.
  9. Roll out dough 1/4 at a time on lightly floured board with lightly floured rolling pin.
  10. Cut into rounds with 3 inch cutter.
  11. Cut out 1/2 inch circles from half of cookies.
  12. Bake at 350 for 15 mintues or until lightly browned around edges.
  13. Cool completely.
  14. Heat preserves in small saucepan.
  15. Spread layer of preserves on solid cookie and top with cookie with hole in middle.
  16. Sprinkle with powedered sugar and put a dab of preserves in hole.
  17. Store in airtight tin.

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