Linzer Sandwich Cookies

In small bowl, combine flour, almonds, cinnamon and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; mix only until combined. Form dough into 2 disks, about 1 in. thick; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.

Preheat oven to 350°F. Line cookie sheet with parchment paper.

On floured surface, roll out dough 1/8 in. thick (keep remaining dough in refrigerator until ready to roll). Using Linzer Cutter, cut half of the dough with 3-in. round cutter only and place on prepared pan. Cut remaining dough with 3-in. round cutter with insert; transfer to second baking sheet. Form scraps into a disk, chill at least 30 minutes and reroll.

Bake 10-12 minutes or until light golden brown. Cool on cookie sheet 2 minutes; remove to cooling grid and cool completely.

Spread whole cookies with jam; top with cookies with cut-outs. Gently press together. If desired, lightly dust with confectioners' sugar.

Makes about 20 sandwich cookies.

The Public Television cake decorating show providing easy projects for special celebrations. Not intended to replace instructional classes.