#8 Polka Dots!

These are a favorite because they too have jam! This time it's red currant. Mmmm.

So we begin again with 10 ounces of unsalted butter, softened. Add 2/3 cup of granulated sugar and beat until the butter and sugar are well incorporated and the mixture is light and fluffy. Mix together 2 and 1/3 cups of flour, 3 ounces of finely ground unblanched almonds, and 1 teaspoon of cinnamon. Add this to the butter/sugar mixture. Divide the dough and roll out three logs about 1 1/2 inches around. Chill until set. Slice into 1/8 inch slices arrange on cookie sheet. With half of your circles you want to cut three holes in the dough using a round decorators tip #3 Ateco.When the dough is cold it has a tendency to crack when you are cutting the small dots, allow the dough to warm up a bit if this happens to you. Bake the cookies for 13 to 15 minutes at 325 degrees.

Once cooled, you will sandwich the cookies together with the currant jam. Take a solid bottom, add jam and place punched top onto jam. Once you have all the cookies assembled dust tops with powdered sugar. Store in an airtight container for up to three weeks.

These cookies are also bite sized. Bite sized is good, they don't add a lot to your waistline and if you are worrying about your intake, no one will ever notice how many you ate! You should have 36 cookies when completed.