BLUEBERRY LINZER TARTS

Steps:

• Blend butter and sugar until light and fluffy. Stir in almonds, cinnamon and flour, 1/2 cup at a time. Cover and refrigerate for about one hour. On a lightly floured surface, roll out half of dough 1/8-inch thick. Cut out 24 circles with a 2-1/2 inch round cookie cutter. Cut out centers of 12 circles with a 1/2-inch mini cookie cutter; leave remaining 12 circles uncut. Arrange one inch apart on ungreased baking sheets. Bake at 325 degrees for 10 to 12 minutes, until golden. Cool completely on a wire rack. Thinly spread preserves over solid circles; sprinkle cut-out cookies with powdered sugar. Carefully sandwich solid and cut-out cookies together. Spoon a little of remaining jam into cut-outs.