PLUS! — Saturday. December 2. 1989 — 23 LITTLE RASCALS (Spitzbuben) Spitzbuben, which are found in Germany, Switzerland and Austria, are buttery almond cookies sandwiched together with raspberry or currant jelly. These pretty cookies have a star, heart or other decorative shape cut out of the top to reveal the brightly colored jelly filling. The tops are also decorated with a light sprinkling of powdered sugar. 1 cup (about 4!/2 ounces) slivered blanched almonds 1% cups plus 2 tablespoons all-purpose or unbleached white flour Vs teaspoon salt % cup unsalted butter, slightly softened Vi cup granulated sugar 1 teaspoon vanilla 2 to 3 drops almond extract V* cup red raspberry or red currant jelly 2 to 3 tablespoons powdered sugar Place almonds in food processor or blender and process until finely ground. Stir together flour and salt and set aside. Beat butter on medium speed until creamy. Add sugar and beat until light and fluffy. Beat in vanilla and almond extract.Gradually add flour mixture, beating until smooth. Fold or knead in ground almonds. Form dough into ball and divide in half. Roll each half out between sheets of waxed paper to Va inch thickness. Slide dough sheets onto baking sheet and refrigerate 15 minutes. Working with one dough sheet at a time and leaving other refrigerated, turn dough over and peel off bottom sheet of wax paper. Replace paper loosely. Turn dough right side up and peel off top sheet. Cut out cookies, using 1%- to 2-inch scalloped, saw-edged or plain round cutter, and place on greased baking sheets about 1Vi inches apart To make cookie tops, remove second dough sheet from refrigerator, turn over and peel off bottom wax paper. Replace paper loosely. Turn dough over and peel off and discard top sheet. Cut out 1%- to 2-inch rounds. Then cut out centre of each circle, using minature star or heart-shaped cutter, thimble or vanilla bottle cap. Lift out centre dough, trimming with point of paring knife. Bake at 350 degrees on centre shelf until pale gold, 8 to 10 minutes. Place baking sheets on wire racks 1 to 2 minutes, then remove cookies and place on wire racks to cool completely. Store plain unassembled cookies in airtight container 5 to 6 days. Assemble cookies shortly before serving time. (Cookies will still taste fine is assembled in advance but will lose then crispness.) To assemble cookies, melt jelly in top of double boiler set over hot water, stirring occasionally, until slightly liquefied. Lightly sift powdered sugar over cut-out cookie tops. Place about Vz teaspoon jelly onto centre of each plain cookie bottom, then centre a top over each and firmly but gently press onto jelly to form sandwich. Cookies are best eaten within 8 hours of assembling. Makes about 25 (1%-inch) sandwich cookies. Christmas is for mm cookies HOLIDAY ANISE COOKIES (Biscochitos) Biscochitos are rolled anise-flavored cookies traditionally prepared for Christmas throughout Mexico and the American Southwest. In this light, delicious version, the anise flavor is enhanced with lemon and vanilla. Cookies: 2 cups all-purpose or unbleached white flour 2 teaspoons ground anise seeds or 1 teaspoon anise extract (see Note) Vz teaspoon baking powder Vs teaspoon salt Peel from 1 large lemon % cup sugar Vz cup solid vegetable shortening or fresh top-quality lard, at room temperature 5Vz tablespoons unsalted butter, slightly softened 1 egg yolk 1 teaspoon vanilla Topping: 1 tablespoon sugar 1 teaspoon ground cinnamon For cookies, mix together flour, anise seeds, baking powder and salt and set aside. Combine lemon peel and sugar in food processor and process until peel is very finely minced. Add shortening and butter and process 1 minute or until well blended. Add egg yolk and vanilla and process 20 seconds longer. Add dry ingredients and process just until incorporated, being careful not to overprocess. Divide dough in half. Place each portion between large sheets of wax paper and roll out Va inch thick. Check underside of dough frequently and smooth out any creases. Slide dough onto baking sheet and refrigerate 15 minutes or until chilled and slightly firm. Working with one portion at a time (leave other refrigerated), turn dough over and peel off bottom sheet of wax paper. Replace paper loosely, turn dough right side up and peel off and discard top paper. Using assorted 2'A - to 3-inch cookie cutters, cut out cookies and place on lightly greased baking sheet about VA inches apart. Gather and re-roll dough scraps and continue cutting out cookies until all dough is used. (If cookies are too soft to transfer to baking sheets, refrigerate briefly.) Repeat process with remaining dough. Bake at 375 degrees 8 to 10 minutes or until just tinged with brown at edges Place baking sheets on wire racks about 3 minLtes then remove cookies and place on racks to coo! completely. For topping, combine sugar and cinnamon in small bowl. Lightly sprinkle cookies with mixture. Store cookies in airtight container up to 10 days. Freeze for longer storage. Makes 35 to 40 assorted 2'/? to 3%-inch cookies. NOTE: If ground anise is unavailable, substitute extract and add it along with vanilla. Tips for cookie . baking ■ Make sure butter is the temperature specified. If it’s too hard, ingredients won’t mix property. If it’s too soft, cookies may spread too much during baking. ■ When making rolled cookies, roll out dough between sheets of wax paper. Check underside and smooth out creases. Chill dough layers well, then peel off wax paper sheets, cut out cookies and place them on baking sheets. Always work with well-chilled dough, keeping unneeded portions refrigerated. ■ Bake on middle oven rack unless recipe specifies otherwise. ■ Allow a't least 2 inches around pans in oven for proper air flow. If baking two pans, switch sides and reverse from front to back halfway through baking. Better yet, bake one large sheet at a time. ■ Cool baking sheets between batches, otherwise dough can overheat and run or baking times will not be accurate. ■ To help insure success, use a timer set to a minute or two less than specified baking time. Cookies can always be baked longer if necessary. HAIR STUDIO AND ACCESSORIES 1566-7th Ave. 563-6331 Gift suggestions for the women S' kj* ' T T'-- Models — Maureen and Soft £ s t (A E H I o 5 s, e.