Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup and 2 tbsp of your favourite Becel margarine1 cup firmly packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 cup toasted sliced almonds
1 tbsp lemon peel
1/4 cup icing sugar
2/3 cup seedless raspberry jam
Preparation
Preheat oven to 375°F (190°C). Combine flour, baking soda and salt in a medium bowl; set aside.
Mix margarine with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in almonds and lemon peel. Drop by tablespoonfuls on ungreased baking sheets, 2 inches (5 cm) apart.
Bake 7 minutes or until edges are golden. Immediately make an indentation in centres of cookies with the back of a round measuring spoon. Cool cookies on sheets for 2 minutes on a wire rack; remove cookies from sheets and cool completely.
Sprinkle with icing sugar, then fill indentations evenly with jam; about a half teaspoon each.
