Chocolate Almond Cookies

• 1/2 cup butter, softened
• 6 tablespoons sugar
• 1-1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 cup finely chopped blanched almonds
• 1/4 to 1/2 cup raspberry jam or jam of your choice
• 3 ounces semisweet chocolate, chopped

1. In a large bowl, cream the butter, sugar and vanilla until light and fluffy. Combine flour and almonds; gradually add to the creamed mixture. Shape into one 12-in. roll; wrap in plastic. Refrigerate for 4 hours or until firm.
2. Unwrap; cut into 1/4-in. slices. Place 2 in. apart on ungreased
3. . Bake at 350u0b0 for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
4. Spread 1 teaspoon jam on the bottom of half of the cookies; top with remaining cookies. Dip cookies halfway into melted chocolate; shake off excess. Place on waxed paper-lined
5. to set.

butter, sugar, vanilla, flour, blanched almonds, raspberry, semisweet chocolate

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