Linzer sandwich cookies

This cookies are the greatest cookies! It tastes so buttery!

Recipe

Linzer Sandwich Cookies

2 cups all-purpose flour                                                   

1 cup (2 sticks) butter, softened                             

½ teaspoon vanilla extract

2/3 cup finely ground almonds (2 ounces)                       

2/3 cup granulated sugar                                          

½ cup seedless raspberryjam

1/4 teaspoon ground cinnamon                                         

1 egg                                                                        

Confectioners' sugar (optional)

In small bowl, combine flour, almonds, and cinnamon; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; mix only until incorporated. Divide dough onto 2 pieces; press into small disks, out 1 inch thick. Wrap separately in plastic wrap and refrigerate 2 hours or until

firm enough to roll.

Preheat oven to 350°F. On floured surface, roll out one disc of dough '/8 in. thick (keep remaining dough chilled). Cut half of the dough using the round cutter with your chosen insert (this is top cookie); cut an equal number of rounds using the cutter without the insert (this is the bottom cookie). Transfer to parchment paper lined baking sheets. Dough scraps can be formed into a disk, chilled for at least 30 minutes and rerolled.

Bake 10-12 minutes or spread with about a teaspoon  jam. Dust the top cookies with confectioners' sugar ; gently sandwich cookies together.Makes about 20 cookies.