Preheat the oven to 350 and line two cookie sheets with parchment paper

Using a standing mixer, or a large bowl with hand mixer, beat the butter, sugar, and almond extract until creamy and fluffy

Gradually mix in the dry ingredients until combined and dough like

Remove cookie dough and place onto a lightly flour dusted cutting board Place dough onto cutting board and dust with more flour

Roll the dough to about 1/4in thick

Cut out 12 large hearts and place them onto the cookie sheet

Using the mini heart, cut out 6 hearts in the center of the heart

Bake in the oven for about 8-10 minutes or until a light golden brown Remove from oven and allow to cool completely before moving off tray Place the cookies with the heart in the middle onto a wire rack

Dust with powdered sugar

Spread about 1 tbsp of raspberry preserves onto the whole heart cookie

Carefully place the freshly dusted heart onto the top of the raspberry jam Enjoy!