2 cups all purpose flour
2/3 cup finely ground almonds (2 ounces)
¼ teaspoon cinnamon
1 cup butter
2/3 cup granulated sugar
1 egg
½ teaspoon vanilla extract
Raspberry jam
Confectioners' sugar
In a small bowl, combine flour, almonds, and cinnamon; set aside.
In a large bowl, beat butter and sugar until light and fluffy.
Add egg and vanilla; mix well.
Add flour mixture, mix only until incorporated.
Divide dough into two (2) pieces, press into small disks, about 1 inch thick. Wrap separately in plastic wrap and refrigerate for 2 hours or until firm enough to roll.
Preheat oven to 350 degrees F. On floured surface roll out one disk of dough to 1/8 inch thick (keep remaining dough chilled). Cut half of the dough using the special (Wilton) cutter with your chosen insert (these are the top cookies). Cut an equal number of rounds using the cutter without the insert (these are the bottom cookies). Transfer to parchment paper lined baking sheets. Dough scraps can be formed into a disk, chilled for about 30 minutes and rerolled.
Bake 7-10 minutes or until light golden brown. Cool on cookie sheet 2 minutes. Remove from sheet and cool completely. Invert bottom cookies; spread with about a teaspoon of raspberry jam. Dust the top cookies with confectioners' sugar, gently sandwich cookies together.
Makes about 2 dozen.
