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Submitted by: Cathy Hillier from Salt Lake City, UT
Originally shared on the web 08/11/2023

1-1/4 c. butter, softened
2/3 c. sugar
1-1/2 c. almonds, ground
1/8 t. cinnamon
2 c. all-purpose flour
6 T. raspberry preserves, divided
Garnish: powdered sugar

In a bowl, blend butter and sugar until light and fluffy. Stir in almonds, cinnamonn and flour, 1/2 cup at a time. Cover and refrigerate for about one hour. On a floured surface, roll out dough 1/8-inch thick. Cut out 24 circles with a 2-1/2 inch round cookie cutter. Cut out the centers of 12 circles with a 1/2-inch mini cookie cutter; leave the remaining 12 circles uncut. Arrange on parchment paper-lined baking sheets, one inch apart. Bake at 325 degrees for 10 to 12 minutes, until golden. Cool completely on wire racks. Thinly spread half of the preserves over uncut circles; top with cut-out cookies. Spoon remaining jam into cut-outs; sprinkle with powdered sugar. Makes one dozen.