Linzer Tarts

1 c BLUE BONNET Margarine,

-softened 1 c Granuated sugar

2 c All-purpose flour

1 c PLANTERS Slivered Almonds,

-chopped 1 t Grated lemon peel

1/4 t Ground cinnamon

1/3 c Raspberry preserves

Confectioners` sugar In large bowl with electric mixer at high speed, beat margarine and granulated sugar until light and fluffy. Stir in flour, almonds, lemon peel and cinnamon until blended. Cover; chill 2 hours. Divide dough in half. On floured surface, roll out one half of dough to 1/8" thickness. Using 2 1/2" round cookie cutter, cut circles from dough.

Reroll scraps to make additional rounds. Cut out 1/2" circles from centers of half the rounds. Repeat with remaining dough. Place on ungreased baking sheets. Bake at 325`F. for 12-15 minutes or until lightly browned. Remove from sheets; cool on wire racks. Spread preserves on top of whole cookies. Top with cut-out cookies to make sandwiches. Dust with confectioners` sugar. Makes 2 dozen cookies.