Rolled and Sliced Cookies
Christmas Cookies

• 1 1/2 cups butter, softened
• 1 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 (14 ounce) package blanched whole almonds, finely ground
• 3 1/3 cups sifted cake flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• Raspberry jam
• Powdered sugar

Cream butter; gradually add 1 cup sugar, beating until light and fluffy. Add eggs and vanilla, beating well; stir in ground almonds, mixing well.

Sift together flour, baking powder and cinnamon in a medium mixing bowl; gradually add to creamed mixture, stirring well. Divide dough into fourths; cover and refrigerate overnight.

Roll one portion of dough to 1/4 inch thickness between 2 pieces of waxed paper; keep remaining dough chilled until ready to use. Cut with a 2 inch heart-shaped cutter; place half of cookies on lightly greased cookie sheets. Cut out centers of remaining cookies, using a 3/4 inch round cutter; place on lightly greased cookie sheets. Bake at 350° for 10 to 12 minutes. Remove to wire racks to cool. Repeat procedure with remaining dough.

Spread a small amount of jam on bottom of each solid cookie. Top with remaining cookies, bottom sides down, to make sandwiches. Sift powdered sugar over tops of cookies. Fill cut-outs with jam. Store in airtight containers.

Yield: about 2 1/2 dozen.

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