1 c. butter, softened
2/3 c. granulated sugar
1/2 tsp. almond extract
1 1/3 c. almonds, ground (in blender)
2 c. all purpose flour
Powdered sugar
Seedless raspberry jam

Beat butter and granulated sugar together in an electric mixer until creamy. Add almond extract. Gradually beat in ground almonds and flour, blending thoroughly. Cover with plastic wrap and refrigerate (1 to 2 hours or up to 3 days).

Roll out dough to 1/8" thickness on floured board. Cut out cookies with a 2" heart shaped cookie cutter and transfer to ungreased baking sheet, 1" apart. Cut a hole in the center of half of the cookies with the cap from an extract bottle.

Bake in 375 degree oven for 10 to 12 minutes until very slightly browned. Cool completely on racks. When cool, sift powdered sugar over tops of cookies with holes. Spread remaining whole cookies with jam and then place a sugar covered cookie on top of jam topped cookie to form a sandwich. Store air tight. Makes about 3 dozen.