In a bowl with an electric mixer cream together the butter and the almond butter, add the vanilla, the brown sugar, and the granulated sugar, and cream the mixture until it is light and fluffy. Beat in the eggs, 1 at a time, beating well after each addition. In a bowl whisk together the flour, the baking soda, and a pinch of salt and add the flour mixture to the butter mixture, beating until the dough is combined well. Drop teaspoonfuls of the dough 3 inches apart onto buttered baking sheets, flatten the cookies with your fingers until they are 1/4 inch thick, and bake them in batches in the middle of a preheated 350° F. oven for 12 to 14 minutes, or until they are pale golden. Transfer the cookies with a spatula to racks and let them cool. Spread the bottoms of half the cookies with some of the preserves and top each bottom with another cookie, bottom side down, forming sandwich cookies. Arrange the cookies on a rack and dust them with the confectioners sugar. Makes about 40 cookies. cook 050