Ingredients
1-1/2 cups butter, softened1 cup sugar1 teaspoon vanilla extract2-3/4 cups all-purpose flour1/2 teaspoon salt2 cups ground almonds3/4 cup raspberry fillingEdible glitter or confectioners’ sugar
Preparation
Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in almonds.
On a heavily floured surface, roll out dough to 1/8-in. thickness. With floured 2-1/2-in. cookie cutters, cut into desired shapes.
Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.
Spread 1 teaspoon raspberry filling on the bottoms of half of the cookies; top with remaining cookies. Sprinkle with edible glitter or confectioners’ sugar. Store in an airtight container.
