1 1/2 c. flour
1/2 c. almonds, finely ground
1/4 c. sugar
1/4 c. brown sugar
1/4 tsp. baking powder
1/3 c. butter, softened
1 lg. egg
2 tsp. vanilla
Fruit fillings (any flavor desired)

Cut butter into dry ingredients. Add eggs and vanilla and stir until the mixture cleans the sides of the bowl. Knead mixture 1 minute until smooth. Refrigerate 1 1/2 to 2 hours. Shape into 1 inch balls and flatten with thumb onto lightly greased baking sheets. Fill each cookie with approximately 1 teaspoon fruit filling. Bake 13 to 15 minutes at 350 degrees. Sprinkle with powdered sugar while cooling.