Almond Butter Disks

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Preheat the oven to 350 degrees.

Cream the softened butter and add the sugar in a stream.

Continue beating until the butter/sugar whitens.

Beat in the zest and rum, then the egg whites, one at a time, beating smooth between each addition.

Mix the almonds and flour toget her and stir them into the batter by hand.

Pipe the batter on paper lined pans in 1-inch mounds using a 1/2-inch plain tube.

Bake the cookies for 12 to 15 minutes.

For the glaze: Bring the preserves and the Kirsch to a boil in a small pan over medium heat, s tirring occasionally, until slightly thickened.

Apply glaze while it is still very hot.

Cool the cookies on the paper and sandwich them with raspberry glaze after they have cooled.

I left out the vanilla though and I used shiraz

Reviewed by mkitty