Delight friends and family and give the gift of homemade with these stunningly beautiful cookies, made with Bonne Maman preserves. You can either use a special Linzer cookie cutter, or use a tiny cookie cutter or the bottom of a piping tip to cut the "windows" out of the top rounds of dough.
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.
Add egg and both extracts and mix until combined thoroughly.
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.
Divide dough into two flat disks, wrap in plastic wrap and refrigerate for at least 3 hours. Line a baking sheet with parchment paper.
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.
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.
Add 1 teaspoon preserves to the bottom halves, then dust the tops with powdered sugar and press into the preserves to create sandwich cookies.
