Ingredients

1 package Sugar Cookie Mix
1/2 cup all purpose flour
1/2 finely ground almonds
1 egg
1 tablespoon water
3 tablespoons powdered sugar
1/2 cup plus 1 tablespoon seedless red raspberry jam, warmed

Directions

Preheat oven to 375 F.

Combine cookie mix, contents of buttery flavor from mix, flour, almonds, egg and water in large bowl. Stir with spoon until blended.

Roll dough 1/8 thick on lightly floured board. Cut out 3″ shapes with cookie cutter.

Take half those cookies and cut out the centers with a smaller cookie cutter.

Place the whole cookies 2″ apart on ungreased cookie sheets and bake 8-9 minutes or until edges are lightly browned.

Place the hollow cookies on another baking sheet (or if you use the same baking sheet, make sure it has cooled completely before placing the cookies on it) and bake them for 6-7 minutes or until edges are lightly browned. Cool completely.

Dust the hollow cookies with sifted powdered sugar. Spread warm jam over whole cookies almost to the edge and place the hollow cookies on top, powdered-sugar side up. Press lightly. Fill the hole with 1/4 teaspoon jam.

Store between layers of waxed paper in an airtight container.