Raspberry Almond Sandwich Cookies

Preheat oven to 350°F.

In the bowl of your mixer cream butter and sugar until smooth. Beat in extracts and egg.

In a separate bowl combine baking powder with flour then add it a little at a time into the wet ingredients, mixing as you go. The dough will be very stiff.

Divide the dough into two equal parts. Roll it out on a floured surface to 1/4 inches thick and cut using desired cookie cutter shapes. Place them on a parchment paper lined baking sheet, leaving an inch or so between them.

Bake at 350°F for 6-8 minutes. Remove from oven. Let them cool on the cookie sheet until firm enough to transfer to a cooling rack.

Sprinkle the confectioners’ sugar on half of the sandwich cookies. Spread some jam on the bottom of the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.