Berry-Almond Sandwich Cookies

1. 1

   Preheat oven to 325u00b0. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in almonds.

2. 2

   On a heavily floured surface, roll out dough to 1/8-in. thickness. With floured 2-1/2-in. cookie cutters, cut into desired shapes.

3. 3

   Place 1 in. apart on ungreased

4. 4

   . Bake 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.

5. 5

   Spread 1 teaspoon raspberry filling on the bottoms of half of the cookies; top with remaining cookies. Sprinkle with edible glitter or confectioners' sugar. Store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.