Ingredients

• 1 cup Butter, room temperature
• ⅔ cup Granulated Sugar
• 1 Egg
• 1 tsp Vanilla Extract
• ¼ tsp Almond Extract
• 2 cups Organic Unbleached White All-Purpose Flour
• OR Gluten Free 1-to-1 Baking Flour
• ⅔ cup Almond Flour
• ½ tsp Salt
• ¼ tsp Cinnamon
• ½ jar Bonne Maman Raspberry Preserves
• Powdered Sugar for dusting

Instructions

1. Using a stand mixer fitted with the paddle attachment, whip butter on high until light and fluffy. Add sugar and cream on high 3–4 minutes, until sugar is incorporated and has a smooth texture.
2. Add egg and both extracts and mix until combined thoroughly.
3. In a small bowl, whisk together dry ingredients and add to the mixing bowl. Turn mixer to medium-high and beat until dough forms, scraping down the sides of the bowl as necessary.
4. Divide dough into two flat disks, wrap in plastic wrap and refrigerate for at least 3 hours. Line a baking sheet with parchment paper.
5. On a lightly floured surface, roll out one disk at a time to a ⅛-inch thickness. Cut with a 2 ½-inch round cookie cutter or Linzer cutter. Using a tiny cookie cutter or the Linzer insert, cut a small window in half of the cookie rounds to create the tops.
6. Transfer all to the prepared baking sheet and chill an additional 20 minutes. Preheat oven to 350°F and bake for 10–12 minutes, until the edges are slightly golden. Let cool on baking sheet for 2 minutes before transferring to cooling rack.
7. Add 1 teaspoon preserves to the bottom halves, then dust the tops with powdered sugar and press into the preserves to create sandwich cookies.