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. Recipe By : Seattle Times Posted to MC-Recipe Digest V1 #256 Date: Wed, 23 Oct 1996 23:44:33 -0700 From: Rooby
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|Serving Size: 1 Serving (19g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 11 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 14mg||4 %|
|Sodium 4.9mg||0 %|
|Potassium 32.5mg||1 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 12.1g|
|Protein 1.6g||2 %|
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Calories per serving: 67
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