1 cup butter, softened
1 cup granulated sugar
2 cup all-purpose flour
1 cup slivered almonds, chopped
1 teaspoon grated lemon peel
1/4 teaspoon ground cinnamon
1/3 cup raspberry preserves
powdered sugar

Preheat oven to 375°F.

In large bowl with electric mixer at high speed, beat butter and granulated sugar until light and fluffy. Stir in flour, almonds, lemon peel and cinnamon until blended. Divide dough into two equal portions. Flatten into disks. Cover and refrigerate for 2 hours.

On a lightly floured surface, roll out one half of dough to a 1/8-inch thickness. Using a 2-1/2-inch round cookie cutter dipped into flour, cut out circles.

Arrange on parchment-lined or ungreased cookie sheet leaving 1-inch space between cookies. Bake for 10-12 minutes, or until lightly golden around edges.

Reroll scraps to make additional rounds. Cut out 1/2-inch circles.

Top with cut-out cookies to make sandwiches. Dust with powdered sugar.

Makes 2 dozen cookies.