Sugar and Spice Sparklers

3 tbsp. unsalted butter
¼ cup fine sugar
Grated rind of half a lemon
½ beaten egg
1/3 cup ground almonds
1 cup flour
½ teaspoon mixed spice
3 tbsp. raspberry jam
2 tbsp. confectioner’s sugar
½ tsp. ground cinnamon

Instructions:

Preheat oven to 350 degrees.
Beat butter, sugar and lemon rind together until light and fluffy.
Gradually add beaten egg and then stir in the ground almonds.
Sift together the flour and spices and knead into the mixture.
Chill for about half an hour and then roll out the dough into about 1/8 inch thickness.
Cut out into cookie shapes.
Bake for 10-15 minutes.
After cooling to room temperature, use the apricot preserve to sandwich the cookies into pairs.
Cool further and then dust with confectioner’s sugar and ground cinnamon

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