2/3 cup sugar
1 teaspoon vanilla
2 1/3 cups all-purpose flour
1/2 cup slivered almonds, ground
1 teaspoon ground cinnamon
3 tablespoons powdered sugar
1/2 cup real semi-sweet chocolate chips
1 1/2 teaspoons shortening
2/3 cup seedless raspberry or apricot spreadable fruit preserves
1 teaspoon freshly grated lemon zest
Heat oven to 325°F. Combine butter, sugar and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, ground almonds and cinnamon; beat at low speed until well mixed.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 1 1/2-inch round cookie cutter. Cut three small (about 3/8-inch) circles in half the cookies with plastic straw. Place 1 inch apart onto ungreased cookie sheets. Bake 9-11 minutes or until edges are lightly browned. Cool completely.
Sift powdered sugar over tops of cooled cookies with holes. Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-4 minutes or until smooth. Spread chocolate mixture on bottoms of solid cooled cookies. Let stand 10 minutes or until set.
Combine spreadable fruit and lemon zest in bowl. Spread slightly rounded 1/2 teaspoon fruit mixture on top of chocolate. Top with powdered sugar-sprinkled cookie, sugar-side up.
These buttery almond shortbread cookies sandwich together chocolate and fruit. They are popular throughout Central Europe (Germany, Switzerland and Austria). There they are known as either Spitzbuben (Little Scamps) or Drei Augen (Three Eyes). Spitzbuben traditionally have a small star or heart cut out of the top cookie, while Drei Augen have three small circles cut out.