DIRECTIONS

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour and salt; gradually add to creamed mixture and mix well. Stir in almonds.
    On a heavily floured surface, roll out dough to 1/8-in. thickness. With floured 2-1/2-in. cookie cutters, cut into desired shapes .
    Place 1 in. apart on ungreased baking sheets. Bake at 325° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.
    Spread 1 teaspoon raspberry filling over the bottom of half of the cookies; top with remaining cookies. Sprinkle with edible glitter or confectioners' sugar. Store in an airtight container. Yield: 3 dozen.