Cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap and refrigerate 4 hours or until firm enough to roll.
Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Using floured 2-3/4-in. and 3-in. cookie cutters, cut an equal number of circles in each size. Using a floured 1-in. cookie cutter, cut out centers from larger circles.
For filling, mix preserves and almonds. Place solid circles 1-1/2 in. apart on parchment-lined baking sheets. Spoon 2 teaspoons filling on center of each. Top with cutout circles.
Bake until golden brown, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.
Test Kitchen tips
Using a smaller dough circle on the bottom helps the top dough self-seal over the bottom.
If you don’t have a 2-3/4-in. cookie cutter, cut all circles with a 3-in. cutter, taking care to not spread the filling too close to the edge.