Raspberry Sandwich Cookies

3 cups all-purpose flour

3/4 cup sugar

1/4 teaspoon salt

1-1/2 cups cold butter

2 tablespoons cold water

1/2 teaspoon almond extract

1/2 teaspoon Spice Islands® pure vanilla extract

3/4 cup seedless raspberry jam

Confectioners' sugar

Directions

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball.
• On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. From the center of half the cookies, cut out a 1-1/2 in. shape. Place 1 in. apart on parchment paper-lined baking sheets.
• Bake at 325° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
• Spread 1/2 teaspoon jam over the bottoms of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; place over cookies with jam. Yield: about 2 dozen.

recipe source Taste of Home