2 c. flour
2/3 c. sugar
1 c. ground almonds
1 tsp. cinnamon
1 1/4 c. butter
2/3 c. raspberry jam
Confectioners' sugar for dusting

Mix dry ingredients together in a bowl. Add butter and work ingredients to a smooth dough with hands. Roll dough on lightly floured board 1/8 inch thick. Cut out dough with cookie cutter - making equal tops with inner holes (thimbles work best for inner holes). Use any kind of cookie cutter - round, heart, stars.

Place 3/4 inches apart on ungreased cookie sheet. Bake 15 minutes at preheated oven 325 degrees. Let cool and spread jam on cookie bottoms (turn bottoms upside down for smooth surface). Dust tops with confectioners' sugar and place on bottoms.