Cookie: 4 c Flour

1 ts Baking powder

1/2 ts Cinnamon

1 1/2 c Butter; softened

1 c Sugar

3 1/2 ts Orange flower water

Almond filling: 6 oz Almond paste; softened

2 tb Butter; softened

2/3 c Sugar

1/2 ts Cinnamon

1 ts Orange flower water

Sugar for tops DESCRIPTION: Delicately flavored orange cookie cups topped with an orange, almond-paste filling. Preheat oven to 350. Combine flour, baking powder and cinnamon, set aside. Beat together butter, sugar and orange flower water until light an fluffy. Stir in flour in 1/2-cup increments, blending after each. Form dough into a ball, wrap in plastic and refrigerate for 20 minutes. Beat together almond paste, butter, sugar, cinnamon and orange flower water until smooth. Roll 1/2 teaspoonfuls of paste into smooth balls, set aside. Roll heaping tablespoons of dough into 1 1/2-inch balls. Arrange one inch apart on buttered baking sheets. Use thim to make a 1/2-inch-deep indentation in each ball, fill indentations with almond paste balls. Bake 15-18 minutes or until bottoms are golden and almond paste is lightly

browned. Sprinkle hot cookies with granulated sugar. Cool on racks. Store airtight at room temp for 1 week, freeze for 3 months. From "The Joy of Cookies," -----