• 1-1/2 cups sugar
• 1/2 cup sweet butter, softened
• 1/2 cup Crisco
• 1 egg, beaten
• 1/2 tsp. pure vanilla extract
• 2 cups all-purpose flour
• 2 cups Honey-Almond Delight Cereal, crushed to 1 cup
• 1/2 tsp. baking powder
• 1/4 tsp. cinnamon
• 14-oz almond paste
• 2 egg whites
• Raspberry or Apricot jam, warmed

In large bowl, beat 1 cup of sugar, butter and Crisco. Add egg and vanilla extract, mix well

Stir in flour, cereal, baking powder and cinnamon until well blended. Refrigerate for 2 hours.

Set oven to 350º

Roll dough out on lightly floured surface to 1/4 inch thickness, cut into 2 inch circles with floured cookie cutters. Place on ungreased cookie sheet, set aside

In small bowl, beat almond paste, egg white and remaining 1/2 cup sugar until smooth. With pastry bag fitted with medium sized star tip, pipe almond paste mixture 1/2 thick on to of each cookie along outside edge

Place 1/4 tsp. jam in center of each cookie, spreading out to paste. Bake 10 minutes. Let stand 1 minute before removing from cookie sheet

Note: it is work, but it's worth it

Recipe submitted by Nick on 9/7/00

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