Apricot Linzer Cookies

2 c all-purpose flour

½ c confectioners' sugar

¼ t baking soda

¼ c ground almonds

¼ c granulated sugar

½ cup butter, chilled and cut in 1" pieces

2 egg yolks, lightly beaten

½ t vanilla extract

¼ t cinnamon

1 egg, lightly beaten

½ c apricot jam

Preheat oven to 350°. In a large bowl, combine flour, confectioners' sugar and baking soda. Stir in almonds and granulated sugar. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Add egg yolks, vanilla and cinnamon; blend well.

Gather dough into a ball. Turn out onto a lightly floured surface. Knead lightly; shaped into a smooth ball. Roll out dough to ¼" thickness. Cut out cookies with a floured 2" round cookie cutter. With a floured thimble, cut holes in centers of half of the cookies. Brush all the cookies with beaten egg. Place on a greased baking sheet. Bake 18 minutes or until golden brown. Remove from baking sheet to a wire rack to cool. When cool, spread jam on whole cookies. Top each with a cutout cookie.

Makes about 1½ dozen.