1/2 cup softened butter
1/2 cup sugar
1 teaspoon vanilla extract
1 egg
1-3/4 cups all purpose flour
1/2 cup ground toasted almonds
1 teaspoon baking powder
Cooking Spray
3/4 cup raspberry spreadable fruit
Powdered sugar

In a large bowl with an electric mixer, beat butter and sugar until light and fluffy. Add vanilla and egg; beat well. Combine flour, almonds, and baking powder; add to creamed mixture, mixing well. Divide into four portions; cover with plastic wrap; refrigerate at least 1 hour or overnight. Preheat oven to 350. Spray cookie sheet with nonstick coating. Using one portion of dough at a time, place dough between two pieces of waxed paper and roll to 1/8 inch thickness. Cut into desired shapes with a 2 inch cookie cutter. Place one inch apart on cookie sheets. Using a sharp knife, cut three 1/4 inch circles from half the cookies. repeat with remaining dough. Bake 8-10 minutes. Do not brown cookies. Remove to wire racks to cool. To assemble–spread 2 teaspoons of fruit or jam on cookie. Top with cutout cookie. Sift powdered sugar over cookies. Makes 14-16 cookies.