- 1 cup LAND O LAKES® Butter, softened
- 3/4 cup powdered sugar
- 1 egg, separated
- 1 3/4 cups all-purpose flour
- 1 teaspoon vanilla
- 3/4 cup finely chopped blanched almonds
- 1/2 cup sliced almonds
- 1/2 cup seedless raspberry or apricot preserves
- Combine butter, powdered sugar and egg yolk in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low. Add flour and vanilla; beat until well mixed . Stir in finely chopped almonds by hand. Cover; refrigerate until firm.
- Heat oven to 350 degrees F. Divide dough in half. Roll out dough on lightly floured surface, one-half at a time,(keeping remaining dough refrigerated) to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutters. Cut out 1-inch hole in half of cookies.
- Place 1 inch apart onto greased cookie sheets. Brush cookies with holes in center with reserved egg white. Top with sliced almonds; press down lightly.
- Bake for 7 to 10 minutes or until edges are lightly browned. Cool completely.
- Spread each cookie without a hole with 2 teaspoons preserves; top with almond-covered cookies. Press together lightly. Repeat with remaining cookies and preserves. Store in single layer.