Raspberry Almond Cookies

• 2 cups all-purpose flour
• 1 1/4 cups slivered almonds
• 1 cup sugar
• 16 tablespoons butter, 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 preheat oven to 350u0b0F.
2. Line 2 baking sheets with parchment paper. Process 1 cup flour and almonds in food processor until finely ground. Add half cup sugar and remaining flour and process until combined. Add butter and vanilla to food processor and pulse until dough forms.
3. 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 inch apart on prepared baking sheets 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.
4. Transfer remaining sugar to a bowl. Working quickly, spread 1 tsp 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. Repeat with remaining dough.

flour, almonds, sugar, butter, vanilla, raspberry jam

Taken from www.food.com/recipe/raspberry-almond-cookies-336546 (may not work)