Linzer Cookies

1 1/4 cup softened, unsalted butter
2/3 cup sugar
2 cups flour, sifted
1 3/4 cups ground almonds
1/8 tsp. cinnamon
5 Tbsp. raspberry jam (I usually use close to a cup, actually)
powdered sugar

Cream butter and sugar together until it is light and fluffy. Beat in the flour 1/2 cup at a time, almonds and cinnamon. Continue beating until dough becomes slightly stiff.  Shape into a ball, wrap in plastic wrap and refrigerate for one hour. Preheat oven to 325*. Cut dough in half and roll dough 1/8 inch thick on a lightly floured surface. Cut with a Linzer cutter, cut dough with cutter and then corresponding number with the insert cutter in the middle (or with a larger cutter, cut shapes and then with a small cookie cutter, cut a hole in the middle of half of the cookies). The cookies pictured above were not made in the traditional fashion. I didn't cut holes out of the middles of the top cookie because they were really small. Here's a more traditional style:

Bake 10-15 minutes (depending on the size, obviously). Cool for 20 minutes. Sift powdered sugar over the tops. Spread jam on bottoms. Put halves together.