Mini Linzer Tarts

1 cup butter
2/3 cup sugar
1 tsp. vanilla
2 egg yolks (save the whites)
2 cups flour
1 1/2 cups sliced almonds
Seedless raspberry jam

Cream butter and sugar. Add vanilla and egg yolks. Add flour and mix until well blended. Chill 1 hr. Roll into 1" balls, dip into egg whites, and roll in almonds. Place onto greased cookie sheet. Make depressions into cookies and fill with jam. Bake at 350°F for 10-15 mins. (usually 13 mins.) or until golden brown.

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