These Raspberry Almond cookies are tender and delightful, combining a shortbread cookie, sandwiched with raspberry jam, and rolled in sugar.

Raspberry Almond Cookies

Ingredients:

Dough:

1¼ cups (6 ounces) slivered, or blanched whole almonds

2 cups all-purpose flour

1 cup (2 sticks) unsalted butter, room temperature

½ cup granulated sugar

1 teaspoon pure vanilla extract

¼ teaspoon pure almond extract

Filling:

About ½ cup granulated sugar

About ½ cup raspberry jam

Directions:

Dough:

1. In a food processor, pulse the almonds and flour until nuts are finely ground. Set aside.
   
   
2. In a large bowl of an electric mixer, combine butter and sugar; beat together until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add vanilla extract and almond extract; stir until blended. Add nut mixture; stir to mix.
   
   
3. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
   
   
4. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
   
   
5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a 1/4 inch thickness. Cut dough into rounds using a 2 inch round or scalloped cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
   
   Bake:
6. Place cutout dough 2 inches apart on baking sheets. Bake 15 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool slightly.
   
   Filling:
7. Place sugar in a small bowl. While cookies are still warm, spread 1 teaspoon of the raspberry jam over bottom of one cookie. Top with another cookie to make a sandwich. Roll cookie sandwich in sugar to coat all sides. Place on wire cooling rack to cool completely. Repeat with remaining cookies.
   
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