Almond Raspberry Sandwich Cookies

1 c Unsalted butter -- softened
1 c Almond butter
1 ts Vanilla
1 c Brown sugar -- firmly Packed
1 c Sugar
2 lg Eggs
3 1/2 c Flour
1 ts Baking soda
1 c Raspberry preserves
sugar for dusting

Cream together butter and almond butter. Add vanilla, brown sugar and gran. sugar. Cream until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Mix together flour, baking soda and a pinch of salt. Add to butter mixture, beating until well combined. Drop tsps of dough 3 inches apart on greased baking sheets. Flatten cookies with thumb or wet bottom of juice glass until they are 1/4 inch thick. Bake in 350 oven 12 to 14 minutes or until pale golden. Cool on racks. Spread the bottoms of 1/2 the cookies with preserves. Top each bottom with another cookie top side up. Dust with confectioners sugar.

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