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.