Rascals

By kjs1010

Ingredients

• 1/2 pound plus 6 Tablespoon butter
• 2 1/2 cups sifted flour
• 2 1/4 cups ground almonds
• 7/8 cup sugar
• 3/4 tsp vanilla
• Rapsberry jelly, seedless

Preparation

Step 1

Work together all ingredients except jelly with hands until it forms a dough Chill in refrigerator.

Take a portion of dough from refrigerator and roll out to 1/8 inch thickness. Cut out small round cookies. Place on ungreased sheet and bake until light brown.

While still warm put a little raspbery jelly on 1 cookie. Cover with another one and dip in granulated sugar.