Directions

• In a large bowl or stand mixer, mix butter until nice and creamy, 1-2 minutes should do. Next, we add a couple ingredient one at a time until each is well integrated. First, add the sugar until well combined and then the egg yolks. Once that’s all nice and creamy, add your salt, cinnamon, vanilla and lemon juice until just incorporated. Now, carefully add flour and almond flour a little at a time, on low speed so flour doesn’t go flying. Once your dough is nicely mixed, divide it in half and form two discs approximately 1 inch thick. Wrap each disc tightly in plastic wrap and chill for at least 1 hour. You can make the dough ahead and keep chilled for up to 2 days. 
• Preheat oven to 350°F prepare your baking sheets with parchment paper and set aside.
• Divide dough in half, form each half into a disk, and place each between 2 large sheets of parchment paper. Using a rolling pin, roll each piece of dough to 1/8″ in thickness. Place dough sheets on a baking sheet or cutting board and transfer to refrigerator to chill for 2 hours. (Or place in the freezer for 30 minutes.)
• Roll out dough discs onto a lightly floured surface to about a ¼ inch thickness. Cut out cookies with a 2-inch cookie cutter of your choice and place on the prepared baking sheets. You want about 1-2 inches of space in-between your cookies. You should end up with about 64-ish cookies.
• Bake one sheet at a time for 7 to 9 minutes, or until cookies look dry on the surface. Let cool on the sheet for 5 minutes before transferring to a cooling rack to cool completely.
• Once all your cookies are nice and cool, carefully spread a thin layer of jam on one side of half of the cookies, then sandwich them up with the other half. Dust with powdered sugar, if you like and store in an airtight container at room temperature up to 1 week. (Like they will last that long?) These beauties also store nicely in the freezer for up to 3 months.