1 3/4 c. plus 2 tbsp. flour
1/8 tsp. salt
3/4 c. unsalted butter
1/2 c. sugar
1/2 tsp. vanilla
1 c. sliced chopped almonds
1 can raspberry pie filling
Powdered sugar

Cream butter and sugar together. Add vanilla and beat until smooth. Add salt and flour. Beat until well mixed and forms soft dough. With hands or wooden spoon, stir in almonds. Wrap dough in plastic wrap. Chill for 45 minutes.

Divide dough in half. Roll to 1/4-inch thickness. Cut into diamond shapes (3x2 inches) or circles (3 inches). In half of the cookies cut a small (1 inch) circle in center. Repeat with other half of dough.

Grease cookie sheet. Bake cookies at 350 degrees for 8-10 minutes. Cool on rack.

One hour before serving (or less), spread raspberry filling on solid cookies. Place cookies with holes on waxed paper. Sprinkle with confectioners sugar pushed through small strainer. Place sugared cookies on top of raspberry-topped cookies. (Do not assemble too far in advance as cookies will soften.)