3/4 c. butter
1/4 c. powdered sugar
2 c. sifted flour
3/4 c. ground almonds
1 tsp. almond essence
Powdered sugar for dredging

Preheat oven to 325 degrees. Prepare 2 cookie sheets. Blend together butter and sugar until light and creamy. Fold in the flour, ground almonds and almond essence. Form dough into a ball and chill for 1 hour until firm.

Pinch off a teaspoon of dough at a time and form into small cylinder. Bend the cylinder around a raspberry sandwich cookie.

To make frosting, place powdered sugar in bowl and stir in lemon juice. Add sufficient cold water to form a medium thin icing and spread on top of the cookies.