3 sticks sweet, unsalted butter, room temperature
1 ½ cups confectioner’s sugar, sifted
3 large eggs
½ teaspoon real vanilla extract
1 ½ pounds ground almonds (or hazelnuts, pecans, etc.)
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup all purpose flour, sifted
1 – 1 ½ cups raspberry jam (or your preferred flavor)
In the bowl of an electric mixer, cream together the butter and sugar using the paddle attachment. Scrape down the sides occasionally and mix until smooth.
Add the eggs, one by one, scraping down sides after each one. Add vanilla, almonds, salt and cinnamon and mix well. Add the flour all at once and mix slowly until just mixed in. Remove mixer and using your hands or a plastic scraper, form dough into a ball or disc and cover with plastic wrap.
Chill in refrigerator at least 2 hours.
When ready to make cookies, roll the dough out to just under ¼ inch thickness. Using a round cookie cutter, cut out as many rounds as possible. Gather up the scraps and roll out again and cut our more rounds. Place rounds on parchment paper lined cookie sheets and chill 15-20 minutes.
Pre-heat oven to 350 degrees. Using a small cookie cutter in whatever shape you choose (tree, star, heart, circle, clover, etc.) cut out the center of HALF of the cookie rounds. Place on cookie sheets and bake 9-12 minutes, or until edges are just starting to brown. Remove and cool completely on wire racks.
Place a teaspoonful of jam on top of the whole rounds and place the cut-out cookie round on top, pressing lightly making a sandwich. Let rest for about an hour before dusting with powdered sugar.
These will keep nicely for a few days in an airtight container.