Ingredients

• 1 cup Unsalted Butter softened
• 1 cup Granulated Sugar
• 3/4 tsp Kosher Salt
• 1 large egg
• 1 1/2 tsp Vanilla Extract
• 1/2 tsp Almond Extract
• 3 cups Unbleached White All-Purpose Flour
• about 10 Tbsp Rhubarb Jam homemade or store bought
• Powdered Sugar for dusting

Instructions

1. Preheat the oven to 350ºF and line two cookie sheets with parchment.
2. In the bowl of a stand mixer, cream together the butter, sugar and salt until pale and fluffy, about 3 minutes. Beat in the egg and extracts. Gradually mix in the flour until combined.
3. Turn the dough out onto a lightly floured surface (alternatively you can wrap it in plastic wrap and refrigerate it for up to 2 days before proceeding to the next step). Roll out the dough until it's 1/4-inch thick.
4. Cut out 3-inch circles using a cookie or biscuit cutter. Place half of the cookies on the baking sheet 1 inch apart. Use a smaller cookie cutter to cut out a shape from the center of the remaining cookies. Place those on the cookie sheet 1 inch apart (you may have to bake in batches).
5. Bake the cookies for 10-12 minutes, until the edges of the cookies turn slightly golden. Remove the cookies from the oven and cool on a wire rack.
6. Once cooled, place about 2 teaspoons of jam in the center of a cookie and then squish into a sandwich with one of the cutout cookies. Repeat with remaining cookies and then let set overnight.
7. Dust with powdered sugar before serving and enjoy!