1 C. Softened Butter
1/2 C. Sugar
1 tsp. Almond Extract
2 1/2 C. Flour
1/4 tsp. Salt
1/2 C. Raspberry or Blackberry Jam
Sprinkle with Powdered Sugar
Cream butter, sugar and extract: gradually add flour and salt to mixer on low speed. Divided dough in half; roll out one portion on a lightly floured surface to 1/8″ thickness. Cut out 3″ – 4″ patterns using a floured cookie cutter or linzer set; arrange on a lightly buttered baking sheet. Repeat with remaining dough. Cut out and remove a small center design using a mini cookie cutter 1 1/2″ – 2″ in size, from half of the cut-out cookies. Bake at 325 degrees for 10 -12 minutes. Transfer to wire racks to cool completely. Spread the flat sides of the whole cookies with 1/2 tablespoon jam; lay the cut-out cookies flat-side down on top of the jam. Sprinkle the top of each cookie with powdered sugar. Makes about 2 1/2 dozen.
With the remaining little mini cut-out cookies, make jam or frosting sandwiches.