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Submitted by: Ellie Grisham from Whitewater, WI
Originally shared on the web 03/01/2011

2 c. butter, softened
1 c. sugar
1 t. vanilla extract
3-1/4 c. all-purpose flour
1/4 t. salt
1/2 lb. almonds, ground
12-oz. jar raspberry jam
Garnish: sugar

Blend together butter and sugar. Add vanilla; stir well. Stir in flour, salt and almonds. Roll dough out 1/8-inch thick and cut into an even number of matching shapes; arrange on ungreased baking sheets. Bake at 350 degrees for 8 minutes. Spread half the cookies with a thin layer of raspberry jam, reserving the rest for another recipe; top with remaining cookies. Roll in sugar. Let cool on rack. Makes 4 to 5 dozen.