Snow Flurries

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup sugar
• 1 tablespoon grated lemon zest
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup apricot jam
• 1/2 cup confectioners' sugar

1. In a large bowl, cream the butter, shortening, sugar and lemon zest until light and fluffy. Beat in eggs and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Shape into a ball; wrap in plastic. Refrigerate for 1 hour or until firm.
2. Preheat oven to 375u0b0. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. star-shaped cookie cutter. Place 1 in. apart on ungreased
3. . Bake until edges begin to brown, 8-10 minutes. Remove to wire racks to cool.
4. To assemble, place 1/4 teaspoon apricot jam in the center of a cookie; top with another cookie, making sure all star points are visible. Dust with confectioners' sugar. Repeat. Store in an airtight container.

butter, shortening, sugar, lemon zest, eggs, vanilla, almond, flour, baking powder, salt, apricot jam, sugar

Taken from www.tasteofhome.com/recipes/snow-flurries/ (may not work)