ALMOND RASPBERRY STARS

FOR THE COOKIE DOUGH:
3/4 cup butter or margarine, softened
1/2 cup confectioner's sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 3/4 cups plus 2 tablespoons all purpose flour
FOR THE TOPPING:
2 tablespoons finely chopped almonds
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 egg, lightly beaten
FOR THE FILLING:
1/3 cup raspberry jam

TO MAKE PREPARE THE COOKIE DOUGH:
In a mixing bowl, cream the butter and confectioners' sugar until light and fluffy. Add extracts and beat until well mixed. Stir in flour. Shape into a ball; cover and chill for 15 minutes.

Preheat oven to 350 degrees F.

On a lightly floured board, roll dough to a 1/4 inch thickness. Cut into about 72 stars, half 2 1/2-inches and half 1 1/2 inches.

TO PREPARE THE TOPPING:
Combine almonds, sugar and cinnamon. Brush small stars with egg white and immediately sprinkle with cinnamon/sugar mixture. Leave large stars plain. Place on ungreased cookie sheets.

TO BAKE THE COOKIES:
Bake at 350 degrees F for 10 minutes (small stars) to 12 minutes (large stars) or until the tips just begin to brown. Cool on wire racks.

TO ASSEMBLE:
Spread enough jam over large star to cover the center. Top with a small star. Press lightly; jam should show around edge of small star. Let jam set before storing.

Makes 3 dozen
Adapted from source: The Best Of Country Cooking