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" In large bowl, with electric mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in egg, vanilla, and lemon rind. Reduce speed to low. Gradually beat in flour, ground nuts, salt, cinnamon, and allspice, scraping side of bowl occasionally, until dough is well combined. Cover and chill dough several hours or until stiff enough to roll. Divide dough in half. Between 2 sheets of floured waxed paper, roll out one dough half to 1/4-inch thickness. Place rolled dough in freezer for 10 minutes to make it more manageable. Grease 2 baking sheets. With lightly floured 4-inch scalloped round cookie cutter, tart tin, or paper pattern and fluted pastry cutter, cut out 5 round cookies from rolled dough; reserve scraps. Place cookies 1 inch apart on greased baking sheets. Spread 1 tablespoon raspberry preserves onto each cookie. Repeat process with remaining dough half. Roll out reserved scraps to make a 15- by 5-inch rectangle. Place rectangle of dough in freezer for 10 minutes to make it more manageable. Heat oven to 375 degrees F. With fluted pastry cutter, cut rectangle crosswise into sixty 1/4-inch-wide strips. On each cookie, place 3 strips evenly spaced across top of preserves; place 3 more strips crosswise over first layer to form a lattice effect. Trim pastry strips that are too long. Bake cookies 16 to 18 minutes or until firm and golden. Cool completely on wire racks. Place confectioners&amp;#039; sugar in small strainer and sift around edge of cookies. Store in an airtight container."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a26171/linzer-cookies-3062/?src=shelter_footer>