Sweet Raspberry Cookies

Adjust oven racks to upper middle and lower middle positions. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.

In a food processor, finely ground 1 cup flour and 1 1/4 cups almonds. Add 1/2 cup sugar and remaining flour and continue to process until combined. Add chilled butter and vanilla and pulse until dough forms.

Roll out dough to 1/4-inch thickness, on a lightly floured work surface. Using a 2-inch round cookie cutter, cut out cookies, rerolling and using any left over pieces. Arrange cookies 2-inches apart on prepared cookie sheets. Bake for 15 minutes, of until light brown around the edges. Switch and rotate the cookies sheets half way through the baking process for even baking. Cool for 5 minutes on the sheets. Transfer to wire rack for cooling.