Raspberry Sandwich Cookies

• 3 cups all-purpose flour
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1-1/2 cups cold butter
• 2 tablespoons cold water
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 3/4 cup seedless raspberry jam
• Confectioners' sugar

1. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball.
2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. From the center of half the cookies, cut out a 1-1/2 in. shape. Place 1 in. apart on parchment paper-lined
3. .
4. Bake at 325u0b0 for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
5. Spread 1/2 teaspoon jam over the bottoms of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; place over cookies with jam.

allpurpose, sugar, salt, cold butter, cold water, almond, vanilla, seedless raspberry jam, confectioners

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