Berry-Almond Sandwich Cookies

• 1-1/2 cups butter, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2-3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 cups ground almonds
• 3/4 cup raspberry filling
• Edible glitter or confectioners' sugar

1. Preheat oven to 325u0b0. 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.
2. 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.
3. Place 1 in. apart on ungreased
4. . Bake 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.
5. 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.

butter, sugar, vanilla, flour, salt, ground almonds, raspberry filling, glitter

Taken from www.tasteofhome.com/recipes/berry-almond-sandwich-cookies/ (may not work)