Linzer Tart

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 large egg
• 1/2 teaspoon grated lemon zest
• 1/2 cup slivered almonds, toasted
• 1-1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 jar (18 ounces) raspberry preserves

1. In a large bowl, cream the butter and sugar until light and fluffy. Add egg and lemon zest; mix well. Place almonds in a blender, cover and process until ground. Combine the almonds, flour, cinnamon and salt; gradually add to creamed mixture until well blended. Remove 1/3 cup of dough. Roll between two sheets of waxed paper to 1/8-in. thickness. Freeze for 8-10 minutes or until firm.
2. Press remaining dough evenly onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Spread raspberry preserves over crust. Remove remaining dough from freezer; using small cookie cutters, cut out desired shapes. Place over preserves.
3. Bake at 375u0b0 for 20-25 minutes or until crust is golden brown and filling is bubbly. Cool for 10 minutes. Loosen sides of pan. Cool completely on a wire rack. Remove sides of pan.

butter, sugar, egg, lemon zest, slivered almonds, flour, ground cinnamon, salt, raspberry preserves

Taken from www.tasteofhome.com/recipes/linzer-tart/ (may not work)