Strawberry Sandwich Cookies

• 1 cup blanched almonds
• 3/4 cup butter, softened
• 1 cup confectioners' sugar, divided
• 1 egg
• 1/2 teaspoon almond extract
• 1-1/2 cups all-purpose flour
• 1/8 teaspoon salt
• 1 tablespoon lemon juice
• 3 tablespoons strawberry jam

1. In a food processor, process almonds until ground; set aside. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in the ground almonds.
2. Divide dough in half; cover and refrigerate for 2 hours or until easy to handle.
3. On a lightly floured surface, roll out each portion of dough into a 12-in. x 9-in. rectangle. Cut lengthwise into three strips; cut each strip widthwise into six pieces. With a 3/4-in. round cutter, cut out a circle in the center of half of the pieces (discard circles).
4. Place 1 in. apart on ungreased
5. . Bake at 375u0b0 for 8-10 minutes or until golden brown. Remove to wire racks to cool completely.
6. For glaze, combine lemon juice and remaining sugar; thinly spread over whole cookies. Top with cutout cookies; fill center with 1/2 teaspoon jam.

blanched almonds, butter, sugar, egg, almond, flour, salt, lemon juice, strawberry jam

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