Raspberry Almond Cookies

2 cups all-purpose flour
1 1/4 cups of slivered almonds
(or 1 1/2 cups of sliced almonds)
1 cup of sugar
16 tablespoons unsalted butter (2 sticks)
cut into 1/2-inch pieces and chilled
1 teaspoon vanilla extract
1/2 cup raspberry jam

1. Adjust oven racks to upper-middle and lower-middle positions and heat to 350 degrees. Line 2 baking sheets with parchment paper. Process 1 cup of flour and almonds in food processor until finely ground. Add 1/2 cup sugar and remaining flour and process until combined. Add butter and vanilla to food processor and pulse until dough forms.

2. On lightly floured surface, roll dough to 1/4 inch thickness. Using 2-inch round cookie cutter, cut out cookies, gathering and rerolling dough as necessary. Place cookies 2 inches apart on prepared baking sheets and bake until light brown around edges, about 15 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack.

3. Transfer remaining sugar to bowl. Working quickly, spread 1 teaspoon jam on bottom of half of warm cookies, then press remaining cookies onto jam to form sandwiches. Roll cookies in sugar to coat. Cool completely on wire rack.

Recipe from Cooks Country