Instructions: Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.

Cook raisins, sugar, nuts and water, stirring constantly, until mixture thickens; cool. Roll dough 1/8 inch thick. Cut into 24 circles with 2-1/2-inch doughnut cutter that has center removed. Replace center and cut out 24 circles with doughnut cutter. Place whole circles on lightly greased cookie sheet. Top with raisin mixture, spreading almost to edges.

Top with remaining circles. Press edges together with floured fork.

Sprinkle tops with granulated sugar. Bake 8 to 10 minutes or until light brown; cool. 2 DOZEN COOKIES; 245 CALORIES PER COOKIE.

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