⅔ cup almond powder (small packages available ready to use in all Co-op grocery stores)
½ cup light brown sugar (divided)
2½ cups enriched Co-op all-purpose flour
½ tsp. baking powder
½ tsp. salt
¼ tsp. cinnamon
1 cup d’Or unsalted Co-op butter
1 d’Or co-op egg
1 tsp. vanilla
1 tbsp. icing sugar
1 jar pure Co-op raspberry jam
Heat oven to 350°F and line cookie sheets with parchment paper.
In a small bowl combine the almond powder and ¼ cup of the light brown sugar.
In a medium bowl combine the flour, baking powder, salt and cinnamon.
In a large bowl beat the butter and the remaining light brown sugar until light and fluffy using an electric mixer. Beat in the egg and vanilla, then reduce the speed and gradually add the almond mixture and the flour mixture just until combined.
Divide the dough in half, shape into balls and wrap in plastic wrap. Refrigerate for at least 3 hours.
On a well floured surface roll out the cookie dough to a ¼ inch thickness. Use a round 2 to 2½ inch cookie cutter cut out rounds and place on prepared sheets.
Then use a ¾ to 1 inch cookie cutter to cut out centers from half of the cookie rounds you already prepared.
Bake for 10 – 12 minutes rotating the sheets half-way through the cooking time.
Cool the cookies completely. Then spread the jam on all the whole cookies and place a cut out cookie on top gently pressing to secure. Sprinkle with icing sugar and eat them up.