Title: Almond raspberry sandwich cookies
 Categories: None
      Yield: 40 Servings
 
      1 c  Unsalted butter -- softened
      1 c  Almond butter
      1 ts Vanilla
      1 c  Brown sugar -- firmly
           Packed
      1 c  Sugar
      2 lg Eggs
  3 1/2 c  Flour
      1 ts Baking soda
      1 c  Raspberry preserves
           XXX sugar for dusting
 
  Cream together butter and almond butter. Add vanilla, brown sugar and
  gran.sugar. Cream until mixture is light and fluffy. Add eggs one at a
  time, beating well after each addition. Mix together flour, baking
  soda and a pinch of salt. Add to butter mixture, beating until well
  combined. Drop tsps of dough 3 inches apart on greased baking sheets.
  Flatten cookies with thumb or wet bottom of juice glass until they
  are 1/4 inch thick. Bake in 350 oven 12 to 14 minutes or until pale
  golden. Cool on racks. Spread the bottoms of 1/2 the cookies with
  preserves. Top each bottom with another cookie top side up. Dust with
  confectioners sugar. These are really easy to
  make, look very professional, and freeze well. If you freeze them,
  dust with xxx sugar when thawed.