Teegebäck

TEA COOKIES

(German)

• 1-½ sticks unsalted butter 2 cups sifted all-purpose flour

• 1 cup sugar ¼ teaspoon allspice

• 1 egg 1 cup finely chopped almonds

• 1 teaspoon vanilla

• ½ teaspoon almond extract

• ½ cup raspberry jam

• confectioner’s sugar

In a separate bowl, mix together the flour, allspice and almonds.

Cream butter and sugar thoroughly. Add eggs, vanilla, and almond extract; mix well. Stir in flour/almond mixture. Spread about ½ of dough into greased and floured 9” square pan. Spread with lingonberries or jam, top with remaining dough. (This is best done with teaspoons, which are dipped into cold water occasionally.) Bake in preheated oven 40-45 minutes, 350⁰, or until slightly browned. Sprinkle with confectioner’s sugar. Cut into 1” squares.