1 c. grated unblanched almonds
2 c. butter
1 c. sugar
2 1/2 c. flour
1/4 tsp. vanilla
1/8 tsp. salt
Raspberry preserves

Heat oven to 250 degrees. Cream butter and sugar. Add flour, mix well. Add nuts, vanilla and salt. Cover bowl and chill overnight. Dough can be kept indefinitely in refrigerator or freezer. Cut with 1 inch round cutter. Bake for 25-30 minutes until slightly brown.

Place 1/4 teaspoon preserves on one cookie round. Cover with second and roll in sugar.