3 sticks butter
3/4 c. sugar
3 c. all-purpose flour
Juice and rind of 1 lemon
1/4 tsp. salt
10 oz. seedless raspberry jam
36 toasted almonds

CHOCOLATE FROSTING:

3 (1 oz.) sqs. semi-sweet chocolate
1 tbsp. butter
1 tsp. instant coffee granules

In mixer bowl, cream butter. Add sugar gradually at medium speed until light and fluffy. Add flour, salt, lemon rind, and juice. Continue beating well until blended. Cover and chill dough at least 2 hours. Roll out on floured surface to 1/8 inch thickness and cut out 2 inch rounds. Repeat, rolling and cutting until all dough is used. Place cookies on greased cookie sheet about 2 inches apart and bake at 300 degrees for 15-18 minutes or until lightly browned. Remove and cool on racks. Spread 1 teaspoon jam on half of cookies. Top each with a second cookie. Spread tops with thin layer of chocolate glaze and top each with a toasted whole almond. Makes about 3 dozen filled cookies.