This is another new cookie/bar for me. I have seen Linzer cookies on many cookie trays at church bake sales and have heard that they are a bit of work, with the cutting the cookies, spreading, topping with the cut-out cookie, etc. When I was looking through a cookbook my Mom had picked up at a garage sale many years ago, I saw these bars. All the flavor with a lot less work!
They were Dude's favorite I think. He probably ate a quarter of the pan himself.
1-1/3 cup butter, softened
3/4 cup sugar
1 tsp grated lemon peel
2-1/2 cups flour
1-1/2 cup whole almonds, ground **
1 tsp cinnamon
1/4 cup raspberry preserves
**Due to one person's allergies, I left out the almonds and added almond extract instead
Preheat oven to 350 degrees F. Grease a 9x13 baking pan. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg and lemon peel until well blended. Stir in flour, almonds (extract) and cinnamon until well blended.
Press 2 cups dough onto bottom of prepared pan. Spread preserves over crust. Press remaining dough, small amounts at a time, evenly over preserves.
Bake 35 to 40 minutes or until golden brown.