Step 1

Whisk together the flour, ground almonds, and salt. Set aside.

Step 2

Using an electric mixer on medium speed, beat the sugar, butter, and cream cheese until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

Step 3

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. If the dough is sticky, you can add up to another 1/4 cup of flour.

Step 4

Set aside about a cup of cookie dough. Shape it into a ball, and then flatten into a disc. Wrap the dough in plastic wrap and refrigerate.

Step 5

Transfer the remaining dough to a lightly greased 13"x 18" half sheet pan. Spread evenly. Place the pan in the refrigerator for about 30 minutes.

Step 6

Preheat oven to 350°F.

Step 7

Remove the pan from refrigerator. Spread the preserves over the cookie dough, leaving about a 1/4-inch border around the edges. If you're using different varieties of preserves, dollop them over the cookie dough randomly and spread so that the different preserves just touch each other but don't overlap.

Step 8

Remove the wrapped cookie dough disc from the refrigerator. Unwrap the dough and place on a lightly floured surface. Roll out the dough to about 1/4-inch thick. Use cookie cutters to cut out shapes. Gather the dough and re-roll as necessary.

Step 9

Place the cut-out dough over the top of the preserves. Sprinkle each cut-out with sanding sugar.**

Step 10

Bake for 40 to 45 minutes, or until the edges are browned.

Step 11

Cool in the pan on a wire rack before cutting into bars.