Ingredients:

• 2 cups flour
• 2/3 cup finely ground almonds
• ¼ tsp. ground cinnamon
• ¼ tsp. salt
• 1 cup (2 sticks) butter, softened
• 2/3 cup granulated sugar
• 1 egg
• ½ tsp. vanilla extract
• ½ cup seedless jam
• Confectioners’ sugar (powdered sugar)

Instructions:

1. In a small bowl combine flour, almonds, cinnamon & salt; set aside. In a large bowl, beat butter & sugar with electric mixer until light and fluffy. Add egg & vanilla; mix well. Add flour mixture; mix only until incorporated. Divide dough into 2 pieces; press into small disks, about 1” thick. Wrap separately in plastic wrap & refrigerate 2 hours or until firm enough to roll.

2. Preheat oven to 350°. On floured surface, roll out one disc of dough 1/8” thick (keep remaining dough chilled). Cut half of the dough using the round cutter with insert; cut an equal number of rounds using the cutter w/out the insert. Transfer to parchment paper lined baking sheet. Dough scraps can be chilled for at least 30 minutes and re-rolled.

3. Bake 10-12 minutes or until light golden brown. Cool on cookie sheet 2 minutes; remove from sheet and cool completely. Invert bottom cookies; spread with about a teaspoon of jam. Dust the top cookies with confectioners’ sugar; gently sandwich cookies together.