- 1 Cup Room Temperature Unsalted Butter
- ⅔ Cup Granulated Sugar
- 1 Egg
- 1 tsp. Vanilla Extract
- ¼ tsp. Almond Extract
- 2 Cups Bob’s Unbleached All-Purpose Flour
- ⅔ Cup Bob’s Super-Fine Almond Flour
- ½ tsp. Salt
- ¼ tsp. Cinnamon
- ½ 13oz. Jar Bonne Maman Raspberry Preserves
- *Powdered Sugar for Dusting
Using a stand-up mixer set to high speed with the paddle attachment, beat the butter until it becomes light and fluffy. Next, add the sugar and cream together at high speed until the sugar is fully incorporated into the butter, resulting in a smooth texture. *Continue creaming for 3 to 4 minutes on high speed.
Next, add egg and both extracts and mix until combined. In a small bowl, whisk together dry ingredients and add to the stand-up mixing bowl. Set the mixer to medium-high speed and beat until a dough forms, scraping down the sides of the bowl as needed.
Divide dough into two flat disks, wrap in plastic wrap and refrigerate for at least 3 hours.
On a lightly floured surface, roll out one disk at a time into ⅛ inch thickness. Using a round cookie cutter cut an equal number of rounds with insert and without to create tops and bottoms. Transfer to a parchment-lined baking sheet and refrigerate for another 20 min.
While chilling dough the second time, preheat the oven to 350°F. Bake cookies for 10–12 min and let cool on the sheet pan for 2 min before transferring to a cooling rack.
Dust the tops of each cut-out round with powdered sugar. Add 1 tsp. preserves to the bottom halves and place powered tops on top of the preserved bottoms to form sandwich cookies.