1 c. butter
1/2 c. sugar
1 egg
1 tbsp. almond extract
1 can almond filling
2 c. flour
1/2 to 1/8 tsp. baking powder
Raspberry preserves

Cream butter, eggs and extract. Add filling. Mix well. Add flour and baking powder. Stir well and chill. Using cookie gun, press onto ungreased cookie sheet. Bake at 325 degrees for 20 minutes until light brown. Cool. Makes sandwiches with preserves in middle. Store in airtight container for 2 to 3 days before serving. Need to soften.