Instructions

1. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
2. Add the egg and almond extract to the butter mixture, beating until fully incorporated and smooth, scraping down the sides of the bowl as needed.
3. In a separate bowl, whisk together the all-purpose flour and almond flour until well combined.
4. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft, cohesive dough forms. Be careful not to overmix.
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up, which will make it easier to roll and cut.
6. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
7. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness using a rolling pin.
8. Using a round cookie cutter (about 2-3 inches in diameter), cut out cookie bases. For half of the cookies, use a smaller cutter or knife to create a decorative center hole.
9. Carefully transfer the cut cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.
10. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown.
11. Remove from the oven and let the cookies cool completely on the baking sheets for 5 minutes, then transfer to a wire rack to cool entirely.
12. Once cooled, spread a thin layer of apricot jam on the solid cookie bases.
13. Top the jam-covered cookies with the cut-out cookies, gently pressing to create the classic jammie dodger sandwich.
14. Optional: Dust the tops with powdered sugar for an extra touch of sweetness.
15. Store the cookies in an airtight container at room temperature for up to 5 days.