1 cup butter, softened
1 1/4 cups sugar, divided
2 eggs, separated
1/2 tsp. almond extract
2 cups flour
1/4 tsp. salt
Confectioner's sugar
1/2 cup ground almonds
3/4 cup Little Barn Noodles Red Raspberry Jam

Cream butter. Gradually add 2/3 sugar, mixing well until fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in almond extract. Combine flour and salt, slowly add to creamed mixture. Mix well.

Shape dough into ball, cover with plastic wrap and chill for 30-45 minutes or until firm. On a surface dusted with confectioner's sugar, roll half of the dough to 1/8 inch thickness; cut with 2-inch cookie cutter. Roll out the other half of the dough and cut with 2-inch donut cutter, with a hole in the center.

Beat egg whites until frothy. Combine almonds and remaining sugar. Brush each cookie with egg whites and sprinkle with almond mixture. Place on greased baking racks; bake at 350° for 6-8 minutes or until lightly browned. Remove to wire racks to cool. Spread two teaspoons raspberry jam over plain side of solid cookies. Place cookies with hole over jam, almond side up.

Yield: about 2 dozen.