Spitzbube (Rascals)
Ingredients:
250 grams cold butter
180 grams sugar
360 grams flour
125 grams whole almonds
1 tspn vanilla
Raspberry Preserves (not jam or jelly)
Powdered sugar
Process sugar and almonds in food processor with knife blade until very fine. Add flour, cut-up cold butter, vanilla and mix until dough forms a ball. Insure butter is thorougly incorporated. Roll out workable portion on board (between two sheets of waxed paper works well) to a thickness of about 1\8 inch . Cut out to preferred shape and place on cookie sheet covered with parchment paper. Cookie sheet may be greased if preferred. Bake at 350 degrees (hi alt) until light golden brown, about 7 minutes. Put baked cookies together with raspberry preserves in between. Dust with powdered sugar. Store in air-tight container such as ziplock bags. Tastes best after about 7 days.