ALMOND RASPBERRY SANDWICH COOKIES

Dough
1 ½ c. all-purpose flour
¼ tsp. salt
¾ c. butter, softened
¾ c. confectioners? sugar, sifted
1 tsp. vanilla extract
½ tsp. almond extract
1 lg. egg
Granulated sugar
½ c. chopped almonds

Filling
½ c. (1 stick) butter, softened
1 ½ c. confectioners? sugar, sifted
¼ tsp. almond extract
1/3 c. seedless red raspberry preserves

Sift together the flour and salt. Set aside. In large mixing bowl, cream the butter, ¾ c. confectioners? sugar, vanilla extract and almond extract on medium speed until light and fluffy. Add the egg beating until combined. Reduce the mixer speed to low and gradually add the flour mixture. Mix just until blended. Wrap the dough in plastic wrap and chill for about 1 hour. Heat oven to 350ºF. Shape dough into 3/4-inch balls. Place 2-inches apart onto ungreased cookie sheets. Flatten each cookie into a 1 ½-inch circle with bottom of glass dipped in sugar. Place chopped almonds on half of the cookies. Bake for 7-9 minutes or until edges are lightly browned. Transfer cookies to wire racks to cool completely. Filling: In mixing bowl, mix all filling ingredients on low speed until smooth. Spread bottom side of plain cookie with 1 teaspoon of filling. Top with almond cookie, almond side up. Repeat with remaining cookies. Store in airtight container. Makes about 30 cookies.