Shortbread Jam Sandwich Cookies

Instructions

1. Prepare the dough
   In a medium bowl, whisk together flour and salt. In a large bowl, beat butter and powdered sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in vanilla and almond extract. Gradually add flour mixture on low speed until just combined. Divide dough in half, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Roll and cut cookies
   Preheat oven to 325°F (165°C). Line baking sheets with parchment paper. On a lightly floured surface, roll one disk of dough to 1/8-inch thickness. Using a 2-inch round cookie cutter, cut out circles. For half of these circles, use a smaller cutter (about 3/4-inch) to cut out centers. Re-roll scraps once. Repeat with second disk of dough.
3. Bake the cookies
   Transfer cookies to prepared baking sheets, spacing 1 inch apart. If dough becomes too soft, refrigerate briefly. Brush the cut-out cookies lightly with egg white and sprinkle with granulated sugar. Bake until edges are just barely golden, 12-15 minutes. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
4. Prepare the filling
   If using strawberry jam, stir in lemon juice to brighten the flavor. For any jam with large chunks, press through a fine-mesh sieve for a smoother filling. Warm jam slightly in microwave (about 10-15 seconds) if it's too thick to spread easily.
5. Assemble the sandwich cookies
   Dust the cut-out cookies (tops) with powdered sugar. Spread about 1 teaspoon of jam on the flat side of each solid cookie (bottoms). Place the sugared cut-out cookies on top, pressing gently to create sandwiches. The jam should be visible through the cut-out centers.
6. Set and serve
   Allow cookies to set for at least 30 minutes before serving. This helps the jam to slightly firm up and prevents it from oozing out when bitten. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.