1 c. butter
1 c. sugar
2 eggs
1 tsp. almond extract
3 c. unsifted flour
1 tsp. baking powder
1/2 tsp. salt
1 c. raspberry preserves
Confectioners sugar

In bowl, cream butter until light. Gradually beat in sugar. Blend in eggs, almond extract, flour, baking powder and salt, mixing thoroughly. Cover and chill until dough is firm. Divide dough into four parts and roll out one portion at a time to cut 18 (2 1/2 inch) cookies, removing centres from half the cookies. Bake at 375 degrees on ungreased baking sheets for 8-10 minutes in a moderately hot oven.

Centers may be baked as miniature cookies. Transfer to racks to cool. Spread whole cookies with raspberry preserves, top with cookie rings and dust tops with confectioners sugar. Additional preserves may be spooned into centers if desired.