Instructions

• In a large bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy. Add cinnamon and vanilla extract and mix.
• In a separate bowl, whisk together all purpose flour, almond flour, cornstarch, and salt.
• Gradually stir dry ingredients into the butter mixture until just combined.
• Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 350°F and line baking sheets with parchment paper.
• Roll out one dough disc on a floured surface to ⅛-inch thick. Cut rounds; from half cut smaller centers for windows.
• Place cookies on baking sheets and bake for 10-12 minutes until edges are golden.
• Let cookies cool 5 minutes on pan, then fully on wire racks.
• Dust cookie tops (with windows) with powdered sugar if desired.
• Spread 1 teaspoon raspberry jam onto bottom cookies.
• Top each with a dusted cookie and gently press to sandwich together.
• Enjoy the cookies fresh or store in an airtight container for later.